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Delicious mini snack, perfect for national holidays. It contains all the flavor of Mexico despite its small size. Enjoy preparing these little things in the company of 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. Deshébralo or picacalo in small cubes.
Mix the corn masa with water, add it little by little to achieve the right consistency. It should be soft but not with excess water, nor should it be cracked. You can add a pinch of salt to give a little flavor to the dough, even minced herbs.
Form small balls and crush them with two plates (if you do not have the maricona to make tortillas). You must cut two pieces of plastic so that it does not stick on the plates when you crush them. Try to stay 4 cm thick. You can pinch the edges a bit.
Fry the sopes in abundant oil, when you remove them you must pinch the edges so that it is the "cazuelita" shape of the sope. Prevents them from browning, they should be soft. Remove excess fat with a napkin.
Stew the chicken with a little chopped tomato, cilantro and onions. Spread some refried beans on each sope and a spoonful of chicken. Accompany with cream, cheese, lettuce and salsa of your choice.
PRESENTATION
Garnish with cilantro and more chopped tomato.
TIPS
You can freeze the sopes in an airtight container, they will last up to a month. Use different stews to accompany them.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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