This Chicken Sopes recipe gets its inspiration from the traditional Mexican dish originating in the city of Culiacán and made with corn flour. In this recipe, tortilla flour is used to make the base which can be topped with the chicken mixture. Try other toppings to create more variations.
- 1 pound boneless, skinless chicken breast meat
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 large green bell pepper, chopped
- 1 large clove garlic, finely chopped
- 1 large tomato, chopped
- 1 jalapeño, seeded and chopped
- 2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
- 2 cups corn tortilla mix
- 1 1/3 cups hot water
- Vegetable oil for deep frying
- 1 can (16 ounces) refried beans, warmed
- 1/2 head iceberg lettuce, finely shredded
- 1 cup (4 ounces) grated queso fresco
- Salsa (optional)
PLACE chicken in medium saucepan; cover with water. Bring to a boil. Reduce heat to medium-low; cover. Cook for 30 minutes or until chicken is tender. Set chicken aside to cool. Drain and save cooking liquid.
HEAT 1 tablespoon oil in saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Shred chicken and return to saucepan. Stir in tomato, 1/4 cup cooking liquid, jalapeño and bouillon. Cover; cook for 10 minutes or until most of liquid is absorbed.
PLACE tortilla mix in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into 16 to 18 (1 1/4-inch) balls, keeping covered. Press each ball into a 3 1/2-inch diameter circle between pieces of plastic wrap.
HEAT large skillet or griddle to medium-high heat. Brush lightly with oil. Cook tortillas for 10 seconds on each side. Immediately pinch edges up to form a rim.
HEAT oil for deep frying to 365° F. Just before serving, fry each sope base for about 30 seconds or until light golden brown. Drain on paper towels. Fill each sope with 1 tablespoon refried beans, 1 rounded tablespoon chicken filling, lettuce, queso fresco and salsa.
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Mexican Chicken Sopes
I just made these tonight for dinner tonight & my friends liked them so much they wanted the recipe! Ended up making another batch so I can have some for lunch.
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