Chicken Sopes

A thick, soft corn base with crispy edges. A contrast between creamy beans, shredded chicken, and fresh raw toppings.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 1483
• Protein: 60 g
• Carbs: 233 g
• Fat: 39 g

Ingredients

• 500 g Corn flour ( sifted )
• 400 ml Mineral water ( lukewarm )
• 400 g White chicken ( thinly sliced )
• 250 g Red bean ( cooked and drained )
• 1 piece Yellow onion ( minced )
• 1 piece Garlic ( pressed )
• 50 ml Sunflower oil ( for frying )
• 1 piece Little gem lettuce ( shredded )
• 2 piece Round tomato ( diced )
• 1 piece Red onion ( sliced )
• 100 ml Cream ( thick )
• 100 g Fresh cheese ( crumbled )
• 1 piece Fresh cilantro ( chopped )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( wedges )
• 1 piece Hot chili pepper optional ( finely minced )
• 1 pinch Gray sea salt ( for the dough )
• 500 g Masa Harina ( sifted )

Instructions

1. Dough preparation

   Mix the masa harina and corn flour with salt and warm mineral water. Knead until you get a soft dough that no longer sticks to your fingers. The texture should resemble modeling clay.

2. Shaping the sopes

   Form balls the size of a golf ball. Flatten them into disks about 1 cm thick. Cook in a dry pan until brown spots appear on each side.

3. Pinching the edges

   As soon as they come out of the pan, while still hot, pinch the edges of the disks with your fingers to create a rim. This will help hold the filling.

4. Filling and frying

   Sear the sliced chicken in a pan. Mash the cooked beans with the onion and garlic to obtain a thick puree. Quickly pass the sopes bases through hot oil to lightly brown them.

5. Final assembly

   Spread a layer of beans, add the chicken, shredded lettuce, diced tomatoes, and red onion. Finish with a touch of cream, crumbled fresh cheese, and cilantro.

Chef's tips

• Don't let the dough dry out, cover it with a damp cloth while shaping.
• Pinch the edges as soon as they come off the heat; if the dough cools, it will crack.

Storage

The bases can be kept for 2 days in the fridge, but assembly must be done at the last minute to keep the crunch.