Vegan Mexican Chik'n Sopes

Vegan Mexican Chik'n Sopes
Recipe Info - Skill Level
Recipe Info - Serving Size
Makes 12 servings
Recipe Info - Prep Time
15 min
Recipe Info - Cook Time
45 min


Step 1

Prep lettuce, cut limes, avocado, squeeze lime over avocado slices.

Step 2

In a large pan over medium heat add about 1 tbsp oil then add in Sweet Earth Shredded Seasoned Chik’n, season with a pinch of salt and pepper and sauté for 6-10 minutes until cooked and slightly charred.

Step 3

In a bowl combine the corn masa flour and salt. Mix then add in water in thirds, mixing with a wooden spoon in between. Then once all the water is in, get in there with your hands and form dough. Take a golf ball size and roll in between hands then flatten to make a disk about 1/4 inch thick.

Step 4

Heat a large pan over medium high heat. Cook it quickly for about 1 min on each side. Remove from heat, let cook for a couple seconds then using your fingers create the sopes by creating edges. Then continue with the remaining masa.

Step 5

Once they're all made add enough oil to the pan to cover the bottom and pan fry your sopes on both sides for about 1 minute until golden.

Step 6

Method for the cashew crema: Discard water from cashews. In a blender combine all ingredients & blend. Add a bit more liquid if the cream is too thick. Taste & adjust seasonings to your liking.

Step 7

Method for the beans: Open the cans of beans and add to a small pot and add 1/4 onion, 1/2 cup water and 3 cloves garlic. Let it simmer for 15 minutes or until garlic and onion is cooked and softened. Mash beans then Season with a good pinch of salt then add in 2-3 heaping tbsp of the cashew crema. Mix in then set aside.

Step 8

Smother beans on each sopé, then add Sweet Earth Shredded Seasoned Chik’n then lettuce, crema, salsa, avocado, cilantro, squeeze of lime.


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