Name: Tinga Sopes
Prep time: 35 min
Cook time: 15 min
Yield: 10
Cuisine: Mexicana
Ingredients: 6 tomatoes, in quarters, for the sauce; 1/4 onions, for the sauce; 2 cloves garlic, for the sauce; 1/2 cups chipotle chile, for the sauce; 1 1/2 cups chicken broth, for the sauce; 2 tablespoons vegetable oil; 1 1/2 cups onion, in rings; 3 cups chicken, cooked and shredded; salt; pepper; 3 cups PAN® pre-cooked white corn meal; 4 3/4 cups chicken broth, for the dough; 1/4 cups vegetable shortening, for the dough; 1 cup pinto beans, refried for the sope; 1 red onion, sliced, for serving; 1/2 cups Cotija cheese, crumbled, for serving; 3/4 cups sour cream, for serving; leaves cilantro, for decoration

Preparation

20 mins

15 mins

Low

For the sauce, blend the tomato with the onion, garlic, chipotle pepper, and chicken broth until fully combined. For the tinga, in a pot with hot oil, sauté the onion until it becomes transparent. Add the chipotle sauce and cook for 15 minutes over low heat. Incorporate the shredded chicken, season with salt and pepper, and cook for 10 more minutes.