Ingredients
- Refried Beans:
- 1 clove garlic
- 1 bay leaf, whole peppercorns
- 1/4 onion whole
- 1 boneless chicken breast
- 1-1/2 cups chorizo
- One packet Sopes
- 2 cups refried beans recipe follow
- 1 onion chopped small
- 2 bunches chopped cilantro
- 1-1/2 cups Crema Fresca Mexicana
- 1-1/2 cups fresh queso fresco
- 1 avocado diced
- 3 ripe tomatoes cubed
- 1/2 heat iceberg lettuce shredded
- Green salsa
- Red salsa
- 2 cups pinto beans
- Water to cover
- 1 small onion cut in large wedges
- Mexican oregano
- Ham bone
Preparation
Step 1
Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American markets.
To a saucepan, add enough water to cover the chicken, a clove of garlic, bay leaf, a couple peppercorns and 1/4 of an onion and bring to a boil. Add the chicken and boil for about 20 minutes. Remove from the water and slice. Add chorizo and saute until cooked through in a hot saute pan about 10 minutes.
Fry sopes in plenty of canola oil. Drain and bring to the table. Each ingredient should be on the table in a separate serving dish. Each person constructs their own sope to taste.
Refried Beans:
In low heat crock pot combine beans, water, onion, oregano and ham bone. Cook until the beans are soft, add salt to taste. Put beans in a skillet that has been used to fry the chorizo sausage and mash with potato masher.