- 6
- 15 mins
- 40 mins
Ingredients
- SOPES:
- Vegetable oil, for frying
- 4 cups masa harina
- 1/2 teaspoon salt
- 2 cups water
- AVOCADO CREAM:
- 2 Mexican Avocados
- 1 cup cilantro
- Juice from 1 lime
- 1 cup sour cream or Mexican Crema
- Salt to taste
- TOPPINGS:
- 1 cup refried beans
- 1 lb boneless, skinless chicken breasts, cooked, shredded and seasoned with seasoned salt and pepper
- Shredded lettuce
- Diced tomatoes
Preparation
Step 1
• To make the SOPES: Heat about ½” of vegetable oil in a heavy duty skillet over medium heat.
• In a bowl, combine the masa harina, salt and water. Use your hands to fully combine. If the dough is not coming together, add more water, 1 teaspoon at a time.
• Divide the mixture into fourths. Working with one section at a time, and keeping the remaining dough covered with plastic wrap, cut the one section into 6 equal portions and form into balls. Lay a piece of waxed paper on a work surface, and place the balls of dough on the paper. Cut another piece of waxed paper and put it over the top of the dough. Use the bottom of a cup to flatten each ball into a disc about 3 inches across and 1/4” – 1/2” thick. Remove the top piece of waxed paper, and using your fingers, make a small lip on the edges of the discs. Carefully transfer the discs to the hot oil and cook for about 1 minute on each side. Remove to a paper towel lined plate to drain. Repeat with the remaining dough.
• Meanwhile, make the AVOCADO CREAM: Remove the pits from the avocados. Use a spoon to remove the flesh of the avocado from the skin, then dice. Place in a food processor or blender. Add the cilantro, lime juice and sour cream. Process until smooth. Season to taste with salt.
• To assemble the sopes: Heat up the refried beans over low heat. Take a sope, top it with about 2 teaspoons of refried beans. Add some of the chicken, lettuce and tomatoes. Top the whole thing off with the Avocado Cream.