Sopes (Corn Cakes) with Pork Filling

• 3 Tbsp. oil, divided
• 1 medium white onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 lb. pork shoulder, cooked, shredded Safeway Buy 1 Get 3 Free thru 02/09
• 1/4 cup epazote leaves, finely chopped
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 12 corn sopes

1. Heat 1 Tbsp.
2. of the oil in large skillet on medium-high heat.
3. Add onions and garlic; cook and stir 5 min.
4. or until crisp-tender.
5. Add meat, epazote and seasonings; mix well.
6. Cover.
7. Cook 8 to 10 min.
8. or until heated through, stirring occasionally.
9. Remove from heat; stir in sour cream.
10. Brush sopes evenly with remaining 2 Tbsp.
11. oil.
12. Cook on hot griddle for 2 min.
13. on each side or until lightly browned on both sides.
14. Top each sope with about 1/4 cup of the pork mixture.
15. Serve immediately.

oil, white onion, garlic, pork shoulder, epazote, salt, ground cumin, chili powder, s, corn sopes

Taken from www.kraftrecipes.com/recipes/sopes-corn-cakes-pork-filling-62262.aspx (may not work)