Ingredients
- 5 each 4.5" Heat Pressed Flour Tortilla (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
- 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.
