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   
.5 oz.  Cotija cheese  
As needed Mirco Cilantro Leaves, garnish 

DIRECTIONS

1.) Pre-heat fryer to 350F.

2.) Using a 2.5” cookie cutter, cut 2 small rounds out of each tortilla.

3.) Fry the mini sopes until golden and crispy.

4.) 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.

5.) Garnish each sope with micro cilantro right on top. 6. Repeat this process as many times until all sopes have been made.

Recipe Using Same Product(s)

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  Lobster Roll Tacos

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  French Toast Tortilla Stack

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  Fried Mushroom Po’boy Tacos

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  Mini Tortilla Sopes with Cotija Cheese

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  Baja-Style Fishless Vegan Tacos