Sopes de Frijol con Pollo

Homemade corn masa sopes, topped with refried beans, shredded chicken, fresh lettuce, Cotija cheese, and red salsa.

Ingredients

• 2 cups Masa for tortillas
• 2 tablespoons Lard
• 1½ cups Cooked pinto beans
• ¼ cup Finely chopped white onion
• 1 clove Minced garlic
• ½ cup Chicken broth
• 1 cup Cooked and shredded chicken breast
• 1 cup Finely chopped romaine lettuce
• ½ cup Crumbled Cotija cheese
• ½ cup Chile de Árbol Salsa
• ½ cup Mexican crema
• Salt, to taste

Directions

1. Form the sopes: mix masa for tortillas with lard and salt. Divide into 6 portions, flatten to 1 cm thickness, and pinch the edges to form the sope.
2. Cook the sopes on a hot comal over medium-high heat until golden brown and cooked through on both sides.
3. Prepare the refried beans: sauté onion and garlic in lard. Add cooked pinto beans and chicken broth. Mash until creamy and season with salt.
4. Heat the shredded chicken. Assemble the sopes by spreading refried beans, followed by shredded chicken.
5. Top each sope with chopped lettuce, Mexican crema, crumbled Cotija cheese, and red salsa. Serve immediately.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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