Delicious mini snack, perfect for national holidays. It contains all the flavor of Mexico despite its small size. Enjoy preparing these sopes with your loved ones.
Cook the chicken in a pot with water, sea salt, bay leaf, cilantro, a piece of onion, and a clove of garlic. Shred or chop it into small cubes.
Mix the corn dough with water, adding it little by little to achieve the right consistency. It should be soft but not too watery, and it should not crack. You can add a pinch of salt for flavor, even finely chopped herbs.
Form small balls and flatten them with two plates (if you don’t have the tortilla press). You should cut two pieces of plastic so that it doesn’t stick to the plates when flattening. Ensure they are about 4 cm thick. You can pinch the edges a little.
Fry the sopes in plenty of oil; when you take them out, pinch the edges to create the characteristic little dish shape of the sope. Avoid browning them; they should remain soft. Remove excess grease with a napkin.
Sauté the chicken with a little chopped tomato, cilantro, and onion. Spread a bit of refried beans on each sope and add a tablespoon of chicken. Serve with cream, cheese, lettuce, and salsa of your choice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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