Central Mexico

Sopes

Name: Sopes
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1 1/3 cups warm water; Salt, to taste; 2 tbsp cooking oil (vegetable oil); 1/2 cup dry cooked and refried rajma, dry (dried red kidney beans); 250 g shredded chicken, boneless; Lettuce, shredded; 1/2 cup crumbled queso fresco; 4 tbsp crema sour cream; Tomato, salsa roja; Onion, chopped

Thick little masa boats with pinched edges, loaded with beans, meat, salsa and cheese.

50 minTime

30 gProtein each

mediumSpice

Pinched edges1 chapter · 1 min read

Make it your way

Grandma's wayMasa sopes with beans and chicken.

The original

540kcalsame

30 gproteinsame

11 gfibresame

50minutessame

Sopes.

Per serving, worked out from the ingredient table.

Ingredients

Masa harina2 cups

Water1⅓ cups warm

Saltto taste

Cooking oil (vegetable oil)2 tbsp

Rajma, dry (dried red kidney beans)½ cup dry, cooked and refried

Chicken, boneless250 g, shredded

Lettuceshredded

Queso fresco½ cup, crumbled

Sour cream4 tbsp crema

Tomatosalsa roja

Onionchopped

Method

5 steps

1Knead masa harina with warm water and salt to a soft, smooth dough. Rest 10 minutes.
2Shape into 12 discs about 1 cm thick and cook on a dry tawa for 2 minutes a side.
3While hot, pinch up the edges to form a rim.
4Crisp the sopes in a little oil, base side down.
5Spread beans, add chicken, salsa, lettuce, cheese, crema and onion.

Serve it like this

Arrange sopes on a platter with salsas on the side; eat with your hands while hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sopes

Make it your way

Ingredients

Method

Make it a meal