Sopes with Nopal Salad and Chicken

Name: Sopes with Nopal Salad and Chicken
Prep time: 28 min
Cook time: 8 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups nopal, cut into medium strips; 3 tablespoons coarse salt, for the nopales; 500 grams masa dough, for the sopes; 1 1/2 cups chicken, cooked and shredded for the salad; 1 cup tomato, cut into medium cubes for the salad; 1/2 cups onion, in strips for the salad; 1/4 cups fresh cilantro, for the salad; 2 serrano chiles, finely chopped for the salad; 1/4 cups lime juice, for the salad; 1 tablespoon oregano, for the salad; salt, for the salad; pepper, for the salad; 1 cup refried beans, for the sopes; panela cheese, in cubes for the sopes; avocado, for decoration; fresh cilantro, for decoration; red salsa, for accompaniment

Comer y Crecer

Prepare a nutritious dish in a completely different and unexpected way with this recipe for sopes with nopal salad and chicken. With this dish, you can use cooked chicken from other stews, and the broth can be used for soups and other foods. These sopes are very filling, and they are also a nutritionally complete dish. To make the nopales release their slime faster when sweating them with salt, rub them with your hands, this will cause the salt to incorporate more quickly.

Reviewed by Editorial Team of Kiwilimón

Published: 29-10-2019

Preparation

20 mins

8 mins

Low

In a bowl, place the nopales and the coarse salt, mix with a spoon and let rest for 15 minutes or until the nopal changes color. Rinse and set aside. For the dough, using your hands, shape small tortillas about ½ centimeter thick. On a hot griddle, cook the tortillas on both sides. Pinch the edges of the still hot tortilla to shape it into a sope and set aside.