How to Make Chicken Sopes (Sopes de Tinga de Pollo Mexicana) Easy Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

queso fresco

🥗Healthier: feta cheese

💰Cheaper: ricotta cheese

Feta provides a similar tangy flavor at a lower cost.

Add 2 pounds of chicken thighs to a pot and cover with water.

Add 1/2 small white onion, 4 garlic cloves, salt, and pepper to taste.

Set pot to medium-high heat, cover, and cook for about 40 minutes, removing any foam that forms.

After 40 minutes, check chicken and add 1 tomato to the pot, cover, and cook for another 5 minutes.

Remove the tomato and add it to the blender along with some broth, 3 garlic cloves, 3 chipotle peppers, and 1 tablespoon chicken bouillon, then blend.

Remove chicken from the pot, let it cool, and shred it, discarding the skin.

In a pan set on medium heat, add 2 tablespoons of oil and 1 small onion, then add the shredded chicken and fry until golden, about 5 minutes.

Add the blended salsa to the chicken and let it simmer for about 5 minutes.

In a mixing bowl, combine 2 cups of masa with 1.5 cups of water and mix until ready.

Shape the masa into small balls and flatten them with hands or a press.

Heat a skillet on low-medium heat and cook each masa disc for about 2 minutes on each side.

Pinch the edges and middle of each disc to form a well.

In a separate pan, heat oil on low-medium heat and fry the sopes until crispy and golden, about 1 minute on each side.

Assemble the sopes by adding refried beans, tinga, lettuce, sour cream, and Cotija cheese.

Cooking Techniques

Equipment Needed

Spice Level: