What better Mexican snack than a delicious and golden sope? Prepare this recipe for Chicken Sopes in Green Sauce and serve with refried beans for an extra flavor boost. To ensure the green sauce in this Sopes recipe turns out perfect, be sure to cook the tomatoes very well.
Knead the corn dough with the necessary water and salt until you obtain a moist dough. Portion into 50 g balls and use a tortilla press to form the sopes.
Heat a comal over high heat and cook the sopes until they are cooked, flipping them halfway through cooking. Remove, and using your fingers, pinch the edges while still hot to form the edges of the sopes. Keep covered.
In a deep skillet, heat a tablespoon of oil and cook the onion with the garlic, tomatoes, serrano chili, cumin, allspice, and cilantro until the tomatoes change color.
Fill with chicken broth and cook until the vegetables break down and the liquid reduces. Let it cool slightly. Blend the previous preparation until you obtain a sauce.
In a saucepan, heat another tablespoon of oil and cook the sliced onion until shiny, add the chicken, and cook for 5 minutes. Pour in the sauce, bring to a boil, and cook for another 10 minutes or until the sauce is cooked. Season to taste.
Fry the sopes with a little oil and drain on paper towels. Spread with beans, add the chicken, and decorate with cream, cheese, serrano chili, and tomatillo. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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