I made these “Chicken Sopes” about two years ago for Mexican Appetizers and More. This will be one of the best Mexican appetizers you will ever enjoy!!
Chicken Sopes are a truly transient appetizer! Why? Because they are so good! So these little guys go quite fast. And by the way they are not so little! These “mexican corn cakes” are about the size of a fist. Good thing this recipe makes a dozen of these deliciously filled cakes.
Origin of Chicken Sopes or Sopes in General and Distinction
It is said that “sopes” originated from the central and southern parts of Mexico. Although no one truly knows or can pin point their true origin, all we really know is that they originated in Mexico. They are made out of very fine cornmeal or corn flour, “masa harina” or “masa de maize.” They were originally also known as pillizcadas. Their distinction from other similar antojitos (appetizer) is the pinched raised sides, forming a bowl, that holds all the scrumptious “goodies.”
Their popularity in Mexico is quite bountiful. It is considered a common staple in most households and is eaten as a snack or starter to a meal. Also considered to be a very popular “street food.” They can be made with practically any kind of meat. Chicken, beef, pork, turkey and even seafood. As the title suggest, mine are chicken sopes!
Don’t be intimidated by this sopes recipe or any other. Sopes are not at all hard to make. Some may look at this recipe and get a little intimidated. Just know, trust me, it’s not as bad as it seems…..maybe a few steps, yes, but certainly not dificult. Once you have the dough made and fried, it’s one, two, three! And the outcome?! Well worth it!
So let’s get started!
Dough and sope preparation:
Mix dough until you have formed a ball and dough is not sticky. If dough is to dry, add a little water at a time and continue kneading to smooth. Should only take about 3 minutes time.
Take some dough and form about two or three inch balls, may need to wet fingers to make them smooth.
Place individual balls into a large ziploc bag and use a rolling pin to roll into a circular disc.
Roll out into about an 1/8 inch. Use a cup to press down on the disc.
In a cast iron skillet or any similar pan, cook sopes 2 at a time (no more! Sopes have to be hot to form wall! Otherwise it will harden some and you will not be able to work with it). Cook for about 3 to 5 seconds on each side and remove immediately to form the actual sope.
Quickly work with your fingers to form a wall. Start from the the inside of sope, spreading out towards edge. The sopes must be hot still in other to do this step. Caution: quite hot but just move quickly. Fast, fast, fast!!!
Please note: You can make a batch of sopes and freeze them up for up to 3 months! That way whenever you are in the mood to have these delicious sopes, you can just defrost them for a few minutes and fry them as you normally would or you can pop them in the oven at 350 degrees Farenheit for 15 minutes.
Fry sopes in about an inch of vegetable oil until golden brown with crispy edges.
|Prep time||35 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 20 minutes|
|Meal type||Appetizer, Main Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- 1 Pound chicken breast
- 1 can 20.5 oz refried pinto beans (I used the)
- 1 can GOYA sauce
- 1 red onion (chopped)
- 1 green bell pepper (chopped)
- 1 cup lettuce (chopped)
- 1 or 2 roma tomatoes (chopped)
- 1/4 cup cilantro (chopped)
- 1 serrano or jalapeño pepper (chopped)
- 1 green pepper (chopped)
- 2 cloves garlic (finely chopped)
- 1 avocado (chopped)
- 1 container sour cream
- queso fresco (crumbled)
- vegetable oil for cooking
- paprika (to taste)
- salt and pepper (to taste)
- 1 lime (cut into halves)
- salsa roja (mexican red sauce) (found in the international or spanish aisle of supermarket)
- green jalapeno sauce (found in the international or spanish aisle of supermarket)
Sope Dough Preparation
- 2 cups MASECA Instant Corn Masa Flour (will find in the flour aisle or the International food section of your supermarket)
- 11/2 Cups water (may need more as you go)
|Rinse chicken breasts under cool running water. Place in a pot with enough water to cover and cook over medium heat for 30 minutes. Once done, remove chicken and let cool for a few minutes. Also, reserve about half a cup of broth the chicken was cooked in. Shred chicken with two forks or cut into small cubes. Set aside.|
|Chop the onion, peppers, tomatoes, lettuce, cilantro and garlic. Cut avocado into small cubes and sprinkle with some lime (this prevents the avocado from discoloring) Be careful not to rub your eyes after cutting the serrano pepper. 🙂 ). Set all ingredients aside.|
|Sope Dough Preparation|
|Mix 2 cups of the MASECA Instant Masa Corn Flour with 1 1/4 cups of water in a bowl. With clean hands mix corn flour with water and knead until a uniform dough forms (until the dough is no longer sticky in you hands.) If the dough is to dry, add in a little more water and if dough is two sticky add more corn flour.|
|Form about a 2 inch balls of dough and place one at a time in a Ziploc bag. Flatten with a rolling pin and with the rim of a glass, or biscuit cutter, press down to cleanly cut a disk (circle). Remove dough circle from the Ziploc bag. Incorporate the dough scraps left in bag back into a bowl and form into more balls (whatever is left). Repeat all the same process with the rest of the balls. Lay out your circles on a tray. Cover with a damp paper towel to keep moist while you start to heat disks and form sopes.|
|Add a teaspoon of oil to a cast iron pan and spread oil around pan with a napkin. Heat cast iron over medium heat for a few minutes until pan is quite hot. Add NO MORE than two sope dough circles at a time to pan and cook for about 3 to for 4 SECONDS on each side. Remove from heat and lay on a plate. Immediately, using your fingers, spread dough from the center out to edge to form a wall, pinch along the sides. Be careful dough is hot. Repeat with second sope. You must work quickly to form walls or dough will harden...this is why we do two at a time. Set aside. Now go back and repeat the same exact process with the rest of the dough circles.|
|Now you are ready to fry the sope bowls. In a frying pan or cast iron pan, add about an inch or a little more of vegetable oil. Heat oil over medium heat. Cook a few sopes at a time and fry on each side for a few minutes until golden brown and sides are a little crispy. Remove and drain on paper towels.|
|Time to finish the chicken. In a pan add about two tablespoons of oil and heat over medium heat for a minute. Add half the mixture of the red onion, all the bell pepper and serrano. Saute for about 5 minutes and add garlic. Cook for 2 minutes. Now add the chicken and paprika, salt and pepper to taste and mix all together. Add the whole can of Goya sauce to chicken and the 1/2 cup of reserved broth. Continue cooking for 10 minutes until broth evaporates.|
|Warm the refried beans in the microwave for 1 minute or in a saucepan over low to medium heat for a few minutes. Add about 1 tablespoon of bean mixture to each sope bowl and spread. Now add chicken mixture to each. Mix your lettuce, tomato and remaining red onion together and now top each sope with salad mixture. Add a teaspoon of sour cream to each (optional.) Slice queso fresco and crumble with fingers. Add queso fresco to sopes. Add avocado cubes (optional). Finally sprinkle cilantro on each.|
|Serve 1 to 2 chicken sopes per person with sauces. Enjoy!|