Tinga Sopes

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

Harina P.A.N.

This recipe for roasted sopes with a deliciously spicy chicken tinga is a flavorful Mexican dish that can also be prepared quickly and easily with the help of P.A.N® Pre-cooked White Corn Flour, which is very easy to handle and will give you excellent results. This Mexican snack takes 40 minutes to prepare, so don’t worry and make them any time of the day!

Reviewed by Editorial Team of Kiwilimón

Published: 28-04-2020

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. For the dough, in a bowl mix the P.A.N Pre-cooked White Corn Flour with the chicken broth and vegetable shortening until you obtain a smooth and uniform dough. Cover and set aside with a damp cloth to keep it warm. Form balls of 6 to 8 cm and flatten them with your hands until you obtain a tortilla that is one centimeter thick. In a hot comal or skillet, cook for 2 minutes on each side. Remove from the skillet or comal and while still hot, lift the edges of the sopes by making small pinches in the dough. Return to the comal and cook for 2 more minutes on each side. To form the sopes, place a layer of refried pinto beans, a bit of chicken tinga, and finish with cream, cheese, red onion, and cilantro.