Chicken Sopes
Ingredients
- 500 gCorn flour (sifted)
- 400 mlMineral water (lukewarm)
- 400 gWhite chicken (thinly sliced)
- 250 gRed bean (cooked and drained)
- 1 pcYellow onion (minced)
- 1 pcGarlic (pressed)
- 50 mlSunflower oil (for frying)
- 1 pcLittle gem lettuce (shredded)
- 2 pcRound tomato (diced)
- 1 pcRed onion (sliced)
- 100 mlCream (thick)
- 100 gFresh cheese (crumbled)
- 1 pcFresh cilantro (chopped)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (wedges)
- 1 pcHot chili pepper (finely minced)
- 1 pinchGray sea salt (for the dough)
- 500 gMasa Harina (sifted)
Method
A thick, soft corn base with crispy edges. A contrast between creamy beans, shredded chicken, and fresh raw toppings.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The bases can be kept for 2 days in the fridge, but assembly must be done at the last minute to keep the crunch.
