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Mini Tortilla Sopes with Cotija Cheese


PRODUCTS USED IN RECIPE

4.5" Pressed
Mini Tortilla Sopes with Cotija Cheese

Scale Your Recipe

Original Recipe Serves 12
Prep Time 18 min

INGREDIENTS

36 each  4.5" Heat Pressed Flour Tortillas (28671)  
36 oz.  Guacamole , fresh, prepared 
36 oz. Chicharron, see related recipe   
2 1/4 cups  Cotija cheese , crumbed 
3/4 cup  Red Onion , minced 
As needed  Lime wedges 

DIRECTIONS

1.) To make Chicharron, place pork belly pieces on fat side and score every ½". Toss pork belly pieces in mixture of baking powder, baking soda and salt. Transfer to sauce pot and fill with just enough water to cover, about 6 cups. Cook over low heat until water evaporates and pork belly is cooking in rendered fat, about 3 ½ hours. Turn heat to medium-high and cook until pork belly becomes golden brown and crispy, about 15 minutes. Drain and season with more salt as needed. Reserve warm.

2.) To prepare single serving, deep-fry 3 flour tortillas for 1 minute or until puffy and golden. Drain on paper towel-lined sheet pan. Press center of each puffed tortilla lightly to indent and then top each with 1 tbsp. guacamole, 1 oz. crispy Chicharron and 1 tbsp. cotija cheese crumbles and 1 tsp. red onion. Serve immediately with lime wedges.

Recipe Using Same Product(s)

RELATED RECIPE

Chicharron

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