Pepita Pork Sopes with Avocado

created by Lindsay Jones

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Serve up these sopes topped with FARMER JOHN® Extra Lean Ground Pork in a sweet and spicy ancho chili molasses sauce, roasted pepitas and fresh, creamy avocado. A unique treat for your next tailgating get together.

PREP Time: 45min

Servings: 12-14 sopes


  • 2 tbs. Olive oil
  • 1 package FARMER JOHN® Extra Lean Ground Pork
  • 1/4 cup molasses
  • 1 1/2 tsp. ground ancho chili (more or less to taste)
  • 2 tsp. salt
  • 1 tsp. mustard powder
  • 1 cup pepitas, divided (pumpkin seeds)
  • 1/2 cup Italian Flat Leaf parsley leaves, finely chopped
  • For Sopes
  • 2 cups masa harina
  • 4 tbs. all purpose flour
  • 1 tsp. salt
  • 1/2 tsp. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 11/2 cups warm water
  • Canola oil, for frying
  • 2 small or 1 large avocado, cubed


Add olive oil to large skillet and heat over medium-high for one minute. Reduce to medium heat and add FARMER JOHN® Extra Lean Ground Pork. Cook for 5 minutes, breaking into crumbles with spatula. Add molasses, ancho chili, salt, and mustard powder. Stir to combine and cook for 3 minutes. Add 1/2 cup pepitas and parsley and cook for an additional 2 minutes. Reduce heat to simmer or lowest heat setting and cover.

While pork cooks, place remaining 1/2 cup of pepitas in small frying pan over medium heat and pan-roast until they begin to brown, 3-4 minutes. Remove from heat and let cool.

To make sopes, place masa harina, flour, salt, sugar, baking powder, and cinnamon in bowl and whisk together. Add the warm water and mix with wooden spoon to combine. Add a little more warm water to make dough moist and smooth. You can also make this in an electric mixer using paddle attachment.

Divide dough into 12-14 even balls and with wet hands, roll until the balls are smooth. Using the smooth bottom of a glass, flatten each ball to be about 3/4-inch thick. Oil the glass lightly as needed to prevent sticking.

Add canola oil to coat the bottom of large skillet. Heat over high heat (about 3-4 minutes) and when oil is hot, slide the corn patties into the oil and fry until a light golden brown and slightly crisp on top, about 1 minute per side. Line plate with paper towels and use a spatula to place sopes on paper towels to drain.

Slice avocado in half. Remove pitt and slice into cubes by scoring each side.

To build sopes place a large spoonful of pork mixture in the center of each sope. Top with a cube of avocado then sprinkle with roasted pepitas. Serve right away while sopes are hot! They don’t keep well. Enjoy savor the moment!