Sope Cups with Refried Beans, Pulled Pork, Pico de Gallo and Cotija

Created by MSU Chefs Rob Trufant and Scott Danci, in partnership with the Michigan Bean Commission

A delicious recipe certain to WOW!

Three sope cups with fillings garnished with cilantro and avocado slices.

Number of Servings: 12 Servings (2 Pieces Per Serving)

Calories per Serving: 230

Ingredients

  • 2 Cups Bean Flour
  • 2 Tsp Salt
  • 1 Tsp Baking Powder
  • 1/3 Cup Melted Lard
  • 1 Cup Prepared Vegetable Stock
  • 1 1/2 Cups Prepared Refried Black Beans
  • 1 LB Prepared Pulled Pork
  • 1 Tbsp Small Diced Onion
  • 1/2 Tbsp Finely Diced Jalapeno
  • 2 Tbsp Tomato Diced Small
  • 1 Tsp Lime Juice
  • 1/8 Oz Chopped Cilantro
  • 2 Oz Cotija Crumbled Fine

Instructions

  1. Sift together bean flour, salt, and baking powder.
  2. Add in melted lard until well distributed. 
  3. Add in stock, and mix dough until smooth.
  4. Divide dough into 12 balls.
  5. Press dough balls into standard muffin tins and press to form cups that go about 2/3 up the tin. 
  6. Bake at 350 degrees Fahrenheit for 18 minutes.
  7. While sope cups are baking, heat up refried beans and pork to 145 F, and prepare pico de gallo.
  8. Once everything is hot and cups are baked, fill each cup with 2 tbsp refried beans, 1/13 oz pulled pork, 1 tsp pico de gallo, and sprinkle with cotija cheese. 

Making It In Michigan

Center for Economic Analysis

Food Processing and Innovation Center (FPIC)