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Author Topic: Sopes filled with hickory smoked pork shoulder with a mole coloradito.  (Read 15581 times)
h00kemh0rns
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« on: February 13, 2011, 08:06:21 PM »


Here is one of the Super Bowl antojito's that I made up for the big game...

Sopes filled with hickory smoked pork shoulder with a mole coloradito.  Garnished with grilled pineapple salsa, ancho salsa negra and Mexican crema.

Make up a simple batch of Ancho Salsa Negra
Ingredients:

Rehydrate the peppers:

Bring water and piloncillo to a quick boil

Add in peppers and garlic/simmer for 15 minutes

Blend up in a blender until consistency of a paste


Grilled pineapple salsa
Ingredients:

Grill/roast veggies

Pineapple/onion finished

Dice up all veggies, add in cilantro, and splash of OJ/half a lime


Make the Sopes
Potato softened in microwave and riced

Masa, water and potato

Mix up until forms consistency of cookie dough.  Rest 15 minutes then roll out to golf ball size

Roll out, or use tortilla press, to about a 3" diameter

Then crimp edges to make that "boat"

Fry up in oil

Finished...they can be made a day ahead and reheated at 300 for 8 min uncovered.



Filling
Hickory smoked pork shoulder/chopped

Add to the mole coloradito and let heat/smoke for about 30 minutes




Plated up
Finish with any combination of pineapple salsa, ancho salsa negra, cotija cheese, or Mexican crema



And now my entry pic:
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
Grandpa JD
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« Reply #1 on: February 13, 2011, 08:47:53 PM »

WOW!
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"To the stars on the wings of a pig."
Gator
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« Reply #2 on: February 13, 2011, 08:55:54 PM »

WOW!

x2  Looks so good! Tongue
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smokey
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« Reply #3 on: February 13, 2011, 09:03:58 PM »

Hook you never cease to amaze me
Making your own mole!

Is the Maza made out of flour or corn?
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Smokin in Peosta
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« Reply #4 on: February 13, 2011, 09:07:28 PM »

Thats the one that got my vote. Very nice Hook.
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Mike
h00kemh0rns
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« Reply #5 on: February 13, 2011, 09:12:10 PM »

Hook you never cease to amaze me
Making your own mole!

Is the Maza made out of flour or corn?

Everything was homemade.  The mole was one that I had always loved from a couple interior mexican restaurants and could never replicate at home.  I looked up everything I could on the coloradito (red, roja, etc) moles.  There was always a flavor I could not find that really made the sauce.  Well, it simply came down to raisins of all things.  I broke down and talked to one of the owners at a restaurant and told her what I had been doing.  I think she felt sorry for me and said that I was really close.  She left and came back with a small bowl of raisins...at the time I was like "huh?"...then I realized she was telling me how close I was.  Smiley  

The mole is about 40 ingredients and I make up a batch that will last a year in the freezer.  It's labor intensive so once a year is plenty for me.

The maza is made out of corn...

I wish I got a shot with one of the golden sopes but they went way too quick and I started watching the game.  So the final pic was those that were kept warm in the oven and got a little brown (more so than my liking.)
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
h00kemh0rns
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« Reply #6 on: February 13, 2011, 09:21:53 PM »

Thats the one that got my vote. Very nice Hook.

Thank you!
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
smokey
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« Reply #7 on: February 13, 2011, 10:21:32 PM »

I guess the bag of Maza threw me for a loop since it says "harina" which literally means flour

It's amazing how some of the more authentic foods have gained popularity
Simply today I was thinking how much more spicy foods have become accepted things like Chipoltle are more common
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ronbeaux
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« Reply #8 on: February 14, 2011, 05:50:36 AM »

Very nice Hook!
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Is it burnt??
Cajunate
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« Reply #9 on: February 14, 2011, 06:31:12 AM »

I'll take two! Grin And give me an icy cold Modello.
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Skinsandos
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« Reply #10 on: February 14, 2011, 06:42:20 AM »

Hook those are fantastic great job
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Inbagt
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« Reply #11 on: February 14, 2011, 07:47:57 AM »

Man, I get so excited when I see whole cloves of garlic. Great looking meal!
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TAURUS BBQ
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« Reply #12 on: February 14, 2011, 07:56:33 AM »

Man, that looks delicious! Great Job!
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Eat well my friends, eat well!
Vindii
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« Reply #13 on: February 14, 2011, 08:10:20 AM »

Hook - Those look amazing.   I would have voted for them had I know what it was.  I'm kind of green when it comes to some of this stuff.  Your photos were great.  Nice and clear and good colors.  Dish looks like it tasted great.

If you can make this and ravioli you will not have much trouble with bread.

Very nice job.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Bigtom
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Big STEELERS Keg


« Reply #14 on: February 14, 2011, 08:13:33 AM »

Nice cook, I can only imagine the layers of taste this dish had. BTW impressive cutlery, I think I saw a Shun & Global.
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Experience is what you get when you don't get what you want.
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