SOPES

By gaster16

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.