sopes
Supreme act of love. There are a lot of steps, nothing difficult just a pain, but my son loves them.
DAY BEFORE
Make ADOBO marinade
6 cloves crushed garlic
chopped tomato
3/4 cup oj
1/4 cup fresh lime
1 TBSP oregano
1 tsp cumin
salt pepper (to taste)
2 TBSP red wine vinegar
3 TBSP chipotle chipotle peppers in adobo)
cook down to half
Pickle red onions: Thinly slice large red onion place in container, cover with red wine vinegar and refrigerate
INGREDIENTS
serves 3-4
SOPES (per masa package)
masa
salt
beer
3 lbs chicken
1 14 oz can black beans
shallots
garlic
chili
cumin
oregano
cheese: cheddar/ jack/ cotija
red onions, thinly sliced
red wine vinegar
mixed greens
cilantro
avocado
lime
adobo creme fraiche
PREP
Cook chicken (can be done in advance)
Mix 3 lbs breasts and Adobe Marinade
Heat oven to 225 degrees and cook covered in dutch oven for 1 hour shred with fork and return to oven for 10-15 minutes more
Set up garnish station:
Wash greens and cilantro mix and shred
Thinly slice avocado
Cut limes into sixths
Grate cheddar and jack
Mix some pureed adobo into creme fraiche, sour cream or mexican creme
Cook beans and then puree (can be done in advance)
Make sopes
Mix masa, salt, lime juice and water or beer per instructions on bag
Let dough sit covered
Form balls and flatten to disks. I use a round coffee can lid covered with clear wrap
You can deep fry, shallow pan fry or dry fry. I like to dry fry, it’s easier and less messy
ASSEMBLE
You want to do these like an assembly line, if you can get someone to help that’s great, but if you are doing them by yourself having everything organized is key
Set up plates with 3 or 4 sopes
Spread the smashed beans on top
Add grated cheddar and jack
Add shredded adobo chicken
Add avocado
Add shredded greens and cilantro
Add a few slices of red onion
Drizzle with creme fraiche
Throw some pieces of fresh lime on the plate
Serve with Mariana y Ginger, Pomegranate Margarita