Sopes
Thick fried masa boats topped with refried beans, chicken tinga, lettuce, crema, and queso fresco.
- prep 25 min
- cook 20 min
- total 45 min
- serves 4
- intermediate
- Mexico
Ingredients
- 300 g masa harina
- 300 g refried beans
- 250 g chicken
- 2 tbsp chipotle in adobo
- 3 tomatoes
- 1 onion
- 2 leaves romaine
- 80 g sour cream
- 80 g queso fresco
- 4 tbsp oil
Steps
- Mix masa harina with warm water into a pliable dough, form 8 thick discs.
- Griddle 2 minutes per side, pinch edges to form a rim while warm.
- Make tinga: sauté onion, add blended tomatoes and chipotle, simmer with chicken 10 minutes.
- Lightly fry sopes in oil until edges crisp.
- Top with beans, tinga, shredded lettuce, crema, and crumbled queso.
≈ 460 kcal · 22 g protein · 48 g carbs · 22 g fat — per serving, estimate