Sopes are a Mexican dish made with a thick, corn-based dough. They are usually topped with a variety of ingredients such as refried beans, cheese, lettuce, and salsa. Sopes con guisado de pollo is a dish that combines sopes with a chicken stew.
To make sopes con guisado de pollo, start by making the sopes dough. Combine 1 cup of masa harina, 1/2 teaspoon of salt, and 1/2 cup of warm water. Knead the dough until it forms a ball. Divide the dough into 8 equal pieces, and form each piece into a thin circle. Heat a skillet over medium-high heat and cook the sopes for about 2 minutes on each side.
Meanwhile, make the guisado. Heat a large skillet over medium-high heat and add 1 tablespoon of oil. Add 1 diced onion and 2 cloves of minced garlic and sauté until the onion is soft. Add 1 pound of diced chicken and cook until it’s lightly browned. Add 1/2 cup of chicken broth, 1 teaspoon of cumin, 1 teaspoon of oregano, and 1 teaspoon of salt. Simmer for 10 minutes.
To assemble the sopes, top each sope with a spoonful of refried beans, a spoonful of the guisado, and a sprinkle of cheese. Serve with lettuce and salsa on the side. Enjoy!
Ingredients:
– 1/2 kilo of masa (corn dough)
– 1/2 kilo of chicken
– 2 cloves of garlic
– 1 onion
– 1/2 cup of tomato sauce
– 1/2 cup of cilantro
– 1/2 cup of green olives
– 1/2 cup of oil
– Salt and pepper to taste
Instructions:
1. In a pot, heat the oil and sauté the onion and garlic until they are golden.
2. Add the chicken and cook until it is golden.
3. Add the tomato sauce, cilantro, olives, salt, and pepper and cook for 5 minutes.
4. In the meantime, heat a comal or griddle and form the masa into small circles.
5. Place the circles on the comal and cook for about 5 minutes or until they are golden and crispy.
6. Place the sopes on a plate and top with the chicken guisado.
7. Serve and enjoy!
HELLO FRIENDS WELCOME BACK TO MI RECETA TU SAZON TODAY I’M BRINGING YOU A TRADITIONAL MEXICAN DISH SOPES WITH CHICKEN FILLING COME WITH ME TO CHECK OUT THE INGREDIENTS AND ENJOY THIS RECIPE 8 CALIFORNIA CHILI PODS AND 1 ANCHO CHILI POD 3 GARLIC CLOVES 1 WHITE ONION 8 TOMATOES HALF OF A ICEBURG LETTUCE
SOUR CREAM PARMESAN CHEESE OR FRESH CHEESE 3 TABLESPOONS OF CHICKEN BOUILLON 1 POUND OF CHICKEN BREAST WITH OR WITHOUT BONE SOPE SHELLS (FIND AT YUR LOCAL MEXICAN MARKET) COOKING OIL THE FIRST STEP WILL BE TO CLEAN AND DEVINE THE CHILI PODS
Now that the pods are clean I’m going to add them to this pan with oil to sauté this will intensify their flavor I’m also going to add the garlic cloves they’ll be ready in about 1 minute I’M GOING TO ADD SOME WATER
LET’S COVER AND ALLOW THEM TO SOFTEN SO WE CAN BLEND THEM WHILE THOSE COOK, I’LL CHOP THE VEGGIES FOR THE CHICKEN FILLING THE TOMATO IS READY AND NOW I’LL CHOP THE ONION OK HERE WE HAVE THE TOMATO AND ONION READY TO COOK
THE PODS ARE READY, I’LL TURN THEM OFF AND SET ASIDE FOR THEM TO COOL DOWN SO I CAN BLEND THEM HERE IN THIS POT I’M GOING TO ADDTHE REMAINING 5 TOMATOES OUT OF THE 8 I ONLY USED 3 FOR THE CHICKEN FILLING THIS IS TO MAKE THE SALSA
LET’S ALLOW THIS TO COOK UNTIL TENDER AND THEY START PEELING I’VE ADDED WATER TO THIS POT BECAUSE HERE WE WILL COOK THE CHICKEN WHILE THAT WATER BOILS, I HAVE HERE SOME OIL HEATING UP TO START COOKING THE ONION AND TOMATO OK THE WATER IS BOILING, NOW I’LL ADD SOME SALT
AND LET’S ADD THE CHICKEN COVER THE POT AND LET THE CHICKEN COOK I’M ADDING 1 TBSP OF CHICKEN BOUILLON TO THE ONION AND TOMATO THIS IS STILL COOKING WHAT WE WANT IS FOR THE LIQUID TO BE ABSORBED AND THE ONION AND TOMATOES TO START SAUTEEING
NOW I’M GOING TOO ADD THE CHILI PODS TO MY BLENDER TO MAKE THE ADOBO SAUCE ALONG WITH THE GARLIC CLOVES HERE I’M GOING TO ADD 1 CUP OF THE COOKING LIQUID FROM THE PODS ALSO ADDING 1 TBSP OF CHICKEN BOUILLON I’M GOING TO STRAIN THE ADOBO
OK THIS HAS NO MORE LIQUID AND IS NOW SAUTEEING IT’S ALMOST READY TO ADD THE CHICKEN SO I’LL TURN IT OFF AND SET ASAIDE WHILE THE CHICKEN FINISHES COOKING THE TOMATOES ARE ALSO READY AND I’M ADDING TO BLENDER TO MAKE OUR SALSA I’M ADDING OREGANO SALT NOW TO BLEND THIS
YOU WANT TO PULSE THIS SALSA SO IT’S NOT SO LIQUIDY THIS IS A THICKER CONSISTENCY YOU WANT TO ACHIEVE I DIDN’T ADD ANY WATER JUST THE TOMATOES THEMSELVES THE CHICKEN IS DONE NOW LET IT COOL DOWN AND I’LL SHRED IT TO ADD THE THE ONION AND TOMATO MIXTURE ADDING THE CHICKEN NOW
TIME TO TASTE THIS FOR SALT CONTENT TO SEE IF IT’S GOOD OR NEEDS MORE MINE NEEDS MORE SO I’LL ADD SOME BOUILLON IT WAS ABOUT HALF A TABLESPOON AND THAT SHOULD MAKE IT PERFECT LETTING THIS COOK FOR ANOTHER 2 MINUTES FOR THE FLAVORS TO MIX WELL
OK THIS IS READY I’LL SET ASIDE UNTIL SOPES ARE READY ADD ABOUT 1 INCH DEEP OF OIL TO SUBMERGE THE SOPE SHELLS IN ALLOWING THIS TO HEAT NOW WITH A LATEX GLOVE AND A BRUSH I’M GOING TO COAT THE SOPE SHELLS WITH THE ADOBO
USING THE BRUSH TAKE OFF THE EXCESS SO THAT THIS ADOBO DOESN’T MAKE THE OIL JUMP OK THEY’RE READY FOR FRYING WITH THE LEFT OVER ADOBO SAUCE I’M ADDING SOME OF IT TO THE CHICKEN FILLING TO ADD EVEN MORE FLAVOR
MIX WELL AND LET THAT COOK FOR ANOTHER 2 MINUTES SO THE SAUCE CAN INTEGRATE THE OIL IS READY. HOW I CHECK THIS IS BY ADDING A PIECE OF TORTILLA AND THE OIL SHOULD START BUBBLING NOW I’LL ADD ONE SOPE SHELL AT A TIME INTO THE OIL LET’S GIVE THEM A TURN
THEY ARE DONE COOKING TAKES ABOUT 1 MINUTE ON JUST SIDE OK FRIENDS TIME TO ENJOY THIS RECIPE I WOULD LIKE TO ASK IF YOU ENJOY OUR CONTENT TO SUBSCRIBE, LIKE AND COMMENT THANKS AND NOW THE TASTE TEST FOR THESE SOPES MmmmmMM!!!! MmmmmMM!!!! DELICIOUS MmmmmMM!!!!
YOU’RE GOING TO LOVE THEM I SWEAR YOU WON’T REGRET MAKING THIS RECIPE REMEMBER THIS IS MY RECIPE AND YOU ADD YOUR TOUCH OF SEASONING THANK YOU VERY MUCH!
