Jalisco Style Tostadas Or Sopes Recipes

Steps:

• 1. COOKING THE MEAT.
• 2. Trim off fat of stewing pork as much as possible and cut into 1 inch size, rinse well and place in a large bowel with cold water.
• 3. pork neck bones should be in sizes of 2-3 inches. Trim off fat of meat on the neck bones as much as possible and place in bowel with the stewing pork. make sure all is submerged in cold water. This is very important, soak for 20 minutes.
• 4. After meat and neck bones have soaked for 20 min. rinse them 3 times, till water is clear.
• 5. place meats in 6qt pan and cover with cold water. water level must be approx. 4 inches above submerged meats.
• 6. add salt- estimate for your taste. I use natural sea salt.
• 7. add 1/3 onion,and diced garlic.
• 8. Bring to a fast and hard boil,then reduce heat to a gentle boil. After approx. 15 min of gentle boiling. remove and scoop off the gray foam that has appeared on the top. And taste for salt, if more is needed, add to your taste.
• 9. Boil for approx. 2 hours, till meat is very tender. you might have some of the meat fall off of 1 or 2 neck bones, but not more than that. If during the boiling the meat needs more water, add hot water and continue boiling.
• 10. When meat is tender as described above, you should end up with approx. 1-2 inches of broth above the meat. you can leave more broth if you like.
• 11. Open the can of hominy and drain the liquid. Add the hominy to the broth. Be careful you do not splash yourself with the broth and burn yourself. You can also add an additional can of hominy if you like more hominy now.
• 12. Add the 1/3 cup of gebhardts chili powder. You can also substitute new mexico and calif. dry chili pods. I prefer the taste of gebhardts chili and think it is better.
• 13. Continue boiling gently for approx. 15 mins. till the foam that appears on the top disappears.
• 14. VEGTEABLES
• 15. Place your diced radishes, dice onions, wedges of lemons, shredded cabbage in individual table containers on the table. Serve your pozole in bowels and then add cabbage, radishes,onions and squeeze lemon over the top to your taste. add a dash of bottled salsa to your taste or you can omit the salsa, it will still taste wonderful.
• 16. This pozole is even better after is it cooked the next day, I guess it is because everything blends in. Enjoy this wonderful dish from Guadaljara. Eat with warm corn or flour tortillas.

Steps:

• 1. place your tomatoes and all your peppers on a heavy comal,or a broiling pan . cook under high broil til tomatoe are charred and cooked through out. Peppers should be charred all over but NOT burned.this step takes me about 20 minutes checking a couple times to turn for even doneness .You might have to pull some out sooner than others with long tongs.
• 2. Once cooked add all hot ingredients immediately into food processor or blender. NOTE: Do not remove the stem divot on the tomatoes,but use tongs and scissors to remove chili stems first.
• 3. add all spices except fresh cilantro.
• 4. pulse for 1 min. then add cilantro and RAW chopped onion and a drizzle of extra virgin olive oil. Continue to pulse til desired consistency.

Steps:

• Pico de Gallo: In a bowl, combine tomatoes, onion, jalapeños, cilantro and lime juice. Season with salt and pepper and set aside. The salsa is best prepared for optimum flavor 1 hour in advance.
• Meat: Cook *beef and chorizo in a heated skillet, breaking chorizo meat into small pieces, until browned and cooked through. Set aside. *Although the chorizo is wonderfully seasoned, my husband added a little more spices and such to the meat mixture: chipotle powder, cumin, part of a small cinnamon stick or small pinch of ground cinnamon, Mexican oregano, very small amount of salt-free garlic powder and black pepper -- that I can remember.
• Heat up the refried beans and simmer on low until ready to serve. Add more cooking liquid if the beans start to dry out.
• For the thick tortillas, mix masa and salt in a bowl. Add 1 1/4 to 11/2 c of water and knead for 1-2 min until dough comes together and is pliable. (A food processor works well for this step.) If the dough seems too dry, add more water, a tablespoon or so at a time.
• Divide dough into 8 equal portions and form into balls.
• To Make Sopes: Press the dough with your fingers from the center outwards to create a shallow, flat bowl approximately 5" in diameter. Heat 1" of vegetable oil in a skillet to 350° and fry tortillas approximately 2 min each side, until golden brown. Remove from oil and place onto paper towels.
• To Make Tostadas: Take each portion/ball of dough and flatten either with a tortilla press or with a rolling pin to about shy 1/2" thickness. Fry the same way as indicated in Step above.
• To assemble, place a tortilla onto a plate, top with refried beans, ground beef and chorizo mix, pico de gallo, cheese and shredded cabbage/lettuce and radishes. Add a dollop of crema and garnish with cilantro and lime.
• Serving suggestions: I placed the garnishes on a large platter for a "Build-Your-Own" Tostada Bar. Best part of this recipe? LEFTOVERS! Our sides: Recipe #117892 and Recipe #12740 (subbing strawberries, Texas Red Star grapefruit and Valencia oranges for the melons.).