Chicken Sopes
Yield
8
sopesTotal time
1
hourIngredients
- Sopes
2 cups maseca, packed
1 tsp salt
2 cups warm water
- Chicken
2 chicken breasts
1/2 white onion
1 garlic clove, crushed
1 bay leaf
1 tsp salt
3 Roma tomatoes, halved
1/2 white onion
2 garlic cloves
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 cup water
- Refried Beans
1 tbsp neutral oil
1/4 white onion, diced
1 garlic clove, minced
1, 15oz can, pinto beans, rinsed and drained
1/2 tsp kosher salt
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tbsp lime juice
3/4 cup water
- Optional toppings
Iceberg lettuce
Sliced radishes
Queso fresco
Mexican Crema
salsa of your choice
Directions
- For the sopes, in a large bowl mix the maseca and salt. Slowly pour in the water and work the dough until there are no more cracks (about 5 minutes).
- Form the dough into a ball and cover it with a towel. Let rest for at least 30 minutes, while you prep the rest of the ingredients.
- To make the chicken, in a medium-sized pot, add the chicken breasts, 1/2 white onion, garlic clove, bay leaf, and 1 tsp salt. Pour in enough water to cover everything and place over medium heat. Maintain everything at a simmer for 15 minutes, or until the internal temp of the chicken reaches 165° F. Remove and discard everything but the chicken. Shred the chicken, then set aside.
- Meanwhile, make the sauce for the shredded chicken. Heat oil in a pan over medium-high heat. Char the 3 Roma tomatoes, 1/2 white onion, and 2 garlic cloves, for about 5 minutes, flipping halfway through. Once done, add the veggies and the seasonings (salt, cumin, oregano, pepper) to a blender. Add 1/4 cup of water and blend until smooth.
- Pour the mixture into a skillet over medium heat then add the shredded chicken. Let simmer for 5 minutes, then remove from heat and set aside.
- To make the refried beans, add 1 tbsp of oil to a pan over medium heat. Sauté the chopped onions until translucent.
- Add garlic and sauté until fragrant.
- Add the drained and rinsed pinto beans and season with salt, chili powder, cumin, and lime juice.
- Add 1/2 cup of water and let simmer for 5-7 minutes then smash the beans with a fork or masher over low heat. Add the remaining 1/4 cup of water and continue mashing for another 1-2 minutes. Remove from the heat and set aside.
- After the sope dough has rested, divide the dough into 8 even-sized balls. Press the sopes, using a tortilla press. If you do not have a press, you can place the dough ball between two pieces of plastic wrap and use a plate to press them.
- In a nonstick pan over medium heat, cook each sope for about 2 minutes on each side. Cover with a towel while finishing the rest. Once done, pinch the edges of the sope to form a “well” for your ingredients to nestle into.
- Assemble the sopes— first with a scoop of refried beans, then the chicken, followed by your choice of toppings. Serve immediately and enjoy!