Ingredients
- 5 Each 4.5" Heat Pressed Flour Tortillas (28671)
- 2 Oz. Refried Beans
- 3 Oz. Pork Belly Chicharrones, prepared
- 5 Oz. Apricot Hot Sauce see related recipe
- 1/2 Oz. Cotija cheese
- As Needed Micro Cilantro Leaves, garnish
Directions
- Pre-heat fryer to 350F.
- Using a 2.5” cookie cutter, cut 2 small rounds out of each tortilla.
- Fry the mini sopes until golden and crispy.
- To build each mini sope: on each fried sope, add 0.2 oz of refried beans, followed by 0.3 oz of pork belly chicharron, 0.05 cotija cheese, and 0.5 oz of apricot hot sauce.
- Garnish each sope with micro cilantro right on top. 6. Repeat this process as many times until all sopes have been made.
Ingredients- 4 Oz. Apricot Jam
- 2 Oz. Cholula™ Mexican Hot Sauce
Directions
- Mix together.
