Ingredients
- Oil
- 4 sopes
- 2 ancho and 2 guajillo chiles
- stems and seeds removed
- seeds reserved
- Water
- 1 clove garlic
- chopped
- 2 teaspoons maple syrup
- 1 tablespoon adobo spice
- Salt and freshly ground black pepper
- 1/2 tablespoon vegetable oil
- 1 large piece pork steak (1/2-inch thick with bone)
- Red Chile Sauce
- 1 pound Chorizo sausage
- 5 large tomatoes
- 2 jalapeno peppers
- 1 garlic clove
- Salt
- 1 large onion
- Olive oil
- Salt and freshly ground black pepper
- 1 large portobello mushroom
- Olive oil
- Salt and freshly ground black pepper
- 1 large tomato
- Olive oil
- 3 Mexican scallions (like small spring onions)
- Olive oil
- Salt and freshly ground black pepper
- 1/2 cup Mexican crema
- Chipotle peppers in adobo sauce
- plus 4 tablespoons sauce
- Salt
- 5 large eggs
- 1 tablespoon milk
- Salt and freshly ground black pepper
- Adobo spice
- 1/2 cup grated Cheddar or cheese of choice
- Cilantro
- for garnish
- Avocado slices
- for garnish
- Diced tomato
- for garnish
Instructions
- Heat about 1-inch of oil in a saucepan, on the grill, to 375 degrees F.
- Fry each sope in the oil until slightly crispy, about 2 to 3 minutes.
- Remove to paper towels and set aside.
- For the Red Chile Sauce:
- Heat a skillet on the grill and add the chiles.
- Press down on the chiles for about 20 seconds on each side to release the flavors.
- Remove the chiles and put them in a small saucepan with enough water to cover the chiles.
- Bring to a boil, then remove from the heat and let cool for 10 minutes.
- In a blender, add the chiles, garlic, maple syrup, adobo spice and salt and pepper, to taste.
- Pour in about 1 1/2 cups of the chile soaking liquid and pulse to combine.
- Taste and adjust seasonings (add some of the seeds for more heat, if desired).
- Add the 1/2 tablespoon of vegetable oil to a skillet and pour in the chile mixture.
- Simmer for 10 minutes to reduce and thicken.
- For the pork adobada:
- Put the pork steak to a large bowl, add the chile sauce and let marinate for 1 and up to 2 hours.
- Transfer the steak to the grill and cook to desired doneness, about 2 to 3 minutes on each side.
- Remove to a cutting board and thinly slice.
- Reserve.
- For the sausage:
- On the stove, bring a medium sauce pot of water to a boil over medium heat.
- Add the sausage and cook for 10 minutes.
- Remove from the water and put directly on grill.
- Cook until lightly brown on all sides, approximately 5 minutes.
- Remove to a cutting board and slice.
- Reserve.
- For the salsa:
- Heat the tomatoes, jalapenos and garlic in a skillet on the grill until browned and soft.
- Remove to a blender, add salt, to taste, and pulse to blend.
- May add more peppers depending on your spice level.
- For the onions:
- Cut the onion into thick slices so that they don't fall into the grill.
- Brush with olive oil and sprinkle with salt and pepper, to taste.
- Grill until browned and tender, about 2 to 3 minutes on each side.
- For the mushroom:
- Wipe the mushroom clean and remove the stem.
- Brush it with olive oil and sprinkle with a pinch of salt and pepper.
- Grill until tender, about 5 minutes on each side.
- Remove to a cutting board and cut into slices.
- For the tomatoes:
- Rub the tomato with olive oil.
- Grill the whole tomato until tender and the skin begins to fall off, but not mushy, about 3 to 4 minutes.
- For the scallions:
- Rub the scallions with olive oil and sprinkle with salt and pepper, to taste.
- Grill until tender, about 5 minutes
- For the crema sauce:
- Put the crema into a small bowl and add 1/2 to 1 chopped chipotle pepper and 4 tablespoons of the canned sauce.
- Sprinkle with salt, to taste, and stir until well combined.
- Add more pepper to create more spice, if desired.
- For the eggs:
- In a medium bowl, whisk together 4 of the eggs and the milk.
- Season with salt and pepper.
- Divide the mixture between 2 cast iron skillets that are coated with oil and heated on the grill.
- (1 for plain scrambled eggs and cheese; the other for the eggs plus the chorizo sausage and cheese.)
- Sprinkle the eggs with 1/2 teaspoon adobo spice.
- Add a handful of the cooked chorizo sausage and grated cheese to 1 of the skillets.
- Stir the eggs until desired doneness.
- Cook the remaining, egg sunny side up, to desired doneness in third skillet that has been coated with oil.
- Assembly:
- Put eggs, scrambled or sunny side up, on top of the sopes on individual serving plates.
- Put the grilled vegetables, for the vegetarian dish, on another plate.
- Arrange the pork steak slices and the remaining sausages on the side.
- Garnish with the red salsa, scallions, fresh cilantro, avocado slices, Mexican crema sauce, and diced tomato.
- And....don't forget to make your cocktail!!
- !
- A viewer, who may not be a professional cook, provided this recipe.
- The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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