The sopes are ideal to give as a snack or serve as a main course.
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Ingredients20 portions
Preparation
Mix the maseca, water and salt with your hands. Knead until the dough no longer sticks to your hands.
Divide into 20 servings and take each serving and flatten them to make them like thick tortillas. With your fingers lift the edges of each sope.
Heat a comal and cook the sopes on each side about 1 minute or until lightly browned.
Fry the sopes with a little vegetable oil and remove from the pan and put on paper towels to absorb the excess oil.
Fill each sope with beans, shredded chicken, cheese, lettuce and a little green sauce.
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