Oh, where have you gone??

After years of harsh reality about "homemade" in the restaurant business, I decided it is my quest for freshness. When I go to eat Italian food, I want authentic food and fresh pasta. The same goes for Mexican. I want fresh sauces (not pools of grease) and homemade tortillas. Is that so much to ask for?? Obviously, it is, but I have found a great 5 table Mexican hole -in- the- wall in my town that produces the most amazing homemade corn tortillas that your taste buds have ever experienced. I will forgo the Guisada, and Relleno, and stick strictly to the tortillas and hand formed Gorditas! I seem to find a few places that serve fresh flour tortillas, but corn seems to be a novelty. If I find them, I want them....and l want lots of them!! I have found that taking the extra time to hand form and roll these wonderful vehicles for even more fabulous of meats, is truly appreciated. I seem to go out if my way and over indulge if I know it has truly taken extra moments, and extra care to serve me truly authentic food! Thank you to La Flor, and Urban Taco.....you have both pleased my palette!

Here is my take on wonderful hand-formed mesa cakes (sopes) that I had the privilege to share at Texas' Largest Food and Wine Festival....Grapefest!!


Chipotle Roasted Pork Served on Fresh Sopes and topped with Serrano Mango Slaw


Pork:

4-5lb Shoulder Pork Roast
1/2cup Brown sugar
1 tablespoon Chipotle Powder
2 teaspoons garlic salt
2 teaspoons onion powder
1-teaspoon ground toasted Cumin Seeds
1-teaspoon ground toasted Coriander
1 Spanish white onion sliced
Mix all dry ingredients together and rub on roast until coated. Top with onions. Wrap roast in foil and refrigerate overnight. Preheat oven to 275 and roast until tender enough to shred with a fork. About 5 hours. (OR place in slow cooker ). Shred and keep warm until ready to use

Serrano Mango Slaw with Honey Lime Dressing

1/2 cup finely shredded red cabbage
1/2 cup finely shredded green cabbage
1 medium carrot, grated
1 small red onion finely sliced
3 Serrano peppers, deseeded and minced
1 ripe mango, diced
Combine and toss with dressing. Let sit in refrigerator for 30 minutes

Dressing:
1/4-cup fresh limejuice
1/4-cup olive oil
2 -3 tablespoons honey
2 tbsp finely chopped fresh cilantro
Salt to taste


Sopes:

2 cups masa harina
4 tablespoons all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups warm water
Canola oil, for frying

Directions
Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.
Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out. Moisten a cloth napkin and spread out on a flat surface. Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar. Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan. When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side. Drain on paper towels


To assemble: Top warm sopes with meat, slaw, and garnish with Mexican Crema!