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Sopes

 Sopes
—Taste of Home Test Kitchen
16 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

  • 2 cups masa harina
  • 1 teaspoon salt
  • 1-1/3 cups warm water
  • 1-1/2 cups shredded cooked chicken breast
  • 1 cup salsa, divided
  • 1/4 cup shortening
  • 1 cup refried beans
  • 1 cup shredded lettuce
  • 1/2 cup crumbled queso fresco

Directions

  • In a small bowl, combine masa harina and salt; stir in water. Knead
  • until mixture forms a ball. Divide dough into 16 portions; shape
  • into balls and cover with plastic wrap.
  • Working between two sheets of plastic wrap, press four balls into
  • 3-1/2-in. circles. On an ungreased griddle, cook dough circles over
  • medium-low heat for 1-2 minutes or until bottoms are lightly set.
  • Turn and cook 2 minutes longer. Remove from the heat; quickly pinch
  • edge of circles to form a 1/2-in. rim. Return to the griddle; cook 2
  • minutes longer or until bottoms are lightly browned. Remove to wire
  • racks; cover. Repeat with remaining dough.
  • In a small saucepan, combine chicken and 1/2 cup salsa. Cook over
  • medium-low heat until heated through, stirring occasionally. In a
  • large skillet, melt shortening. Cook sopes over medium-high heat for

2 of 2

Sopes (continued)

Directions (continued)

  • 2 minutes on each side or until crisp and lightly browned. Remove to
  • paper towels to drain.
  • To assemble, layer each sope with refried beans, chicken mixture and
  • remaining salsa. Sprinkle with lettuce and queso fresco. Serve
  • immediately. Yield: 16 servings.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.