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Recipe

Chicken Sopes

7 Recipe Reviews |Rate this Recipe| 307 Saves

This Chicken Sopes recipe, inspired by a traditional dish from Culiacán, features a tortilla flour base topped with chicken. Try it with your favorite toppings!

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 16 to 18 sopes
  • Difficulty: Challenging

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

PLACE chicken in medium saucepan; cover with water. Bring to a boil. Reduce heat to medium-low; cover. Cook for 30 minutes or until chicken is tender. Set chicken aside to cool. Drain and save cooking liquid.

HEAT 1 tablespoon oil in saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Shred chicken and return to saucepan. Stir in tomato, 1/4 cup cooking liquid, jalapeño and bouillon. Cover; cook for 10 minutes or until most of liquid is absorbed.

PLACE tortilla mix in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into 16 to 18 (1 1/4-inch) balls, keeping covered. Press each ball into a 3 1/2-inch diameter circle between pieces of plastic wrap.

HEAT large skillet or griddle to medium-high heat. Brush lightly with oil. Cook tortillas for 10 seconds on each side. Immediately pinch edges up to form a rim.

HEAT oil for deep frying to 365° F. Just before serving, fry each sope base for about 30 seconds or until light golden brown. Drain on paper towels. Fill each sope with 1 tablespoon refried beans, 1 rounded tablespoon chicken filling, lettuce, queso fresco and salsa.

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  • Difficulty: Challenging

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