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Sopes de Pollo – Chicken Sopes

sopes-de-pollo chicken sopes_yes-more-please!

Antojitos Mexicanos…These are the “small bites” in Mexican street food. Go to the fair or the Tianguis (street market) and they are the perfect food for an impromptu craving. Sopes de Pollo – Chicken Sopes is one of them. Take corn masa dough and create a small fried or grilled pattie and you have the foundation to add any kind of toppings you like; shredded chicken, beef, pork, picadillo, chorizo, longaniza, requeson (Mexican Ricotta), refried beans, carrots and potatoes, calabazitas, poblano rajas, mushrooms and many more options infinite possibilities. Then, top them off with a simple tomato salsa, shredded lettuce or cabbage, onions, radishes, crema and queso fresco or cotija cheese these little sopes are a small, highly crave-able meal unto themselves.

In Guadalajara, Jalisco, where I’m from, these fresh corn masa patties are called Sopes de Masa, or pellizcadas which translates into “pinched”. Why? Once these masa patties are cooked, on the comal or fried, the edges of these round patties are usually pinched all around to create a border leap that will hold all the fillings and topping goodness.

Usually this pinching is done by an experienced cook, a Grandma or an Aunt. These cooks that have developed Moctezuma fingers, with digital prints deleted by the generational hard word in the kitchen. Since these patties are piping hot, you need this kind of strong digital numbness to achive the results. Lucky you, this is not the only way to make Sopes. I will provide you with an easy solution using two spoons. You get to keep your fingerprints.

Now, the best way to make these home style masa sopes, relies on a key ingredient to have a crispy exterior sope and soft inside texture. It is to add a smashed potato to the masa. This gives the corn masa a soft tender bite and a lighter more delicate feel and flavor. Optimally, this recipe is best made with fresh masa. Read below for recommendations.

Fried or cooked on a comal? This is your choice. In my version I added a bit of oil to the griddle (comal) to give the sopes crispy edges and exterior without having to use a lot of oil for frying since its just for the two of us and small crowds. If you have more than 8 guests, pan frying them would be the ticket.

Are you ready to make some of the most delicious Sopes de Pollo – Chicken Sopes  in the comfort of your home kitchen? Lets cook!

Grab some cold Mexican beer or prepare some Agua Fresca, and the party is on!

sopes-de-pollo-yes-more-pleasemasa-for-sopes

Sopes de Pollo – Chicken Sopes

Makes 8- 3″ round sopes

For the Masa:

1- ¼ cup fresh corn masa or Masa Harina, I prefer Minsa brand, or Maseca.
1 medium white potato, cooked, peeled and pureed
¼ teaspoon sea salt
¾ cup of warm water, add a few more teaspoons if needed

For the fillings:
2 cups shredded rotisserie chicken, about 3 pieces of chicken (skin removed)
1/2 cup refried beans, on the lose side, to make them more spreadable.

For other fillings variations check this 8 vegetable taco fillings that will work just as deliciously!

For the toppings:

1 cup shredded iceberg lettuce or green cabbage
¼ cup red onion, diced
4-6 radishes, thinly sliced
1-2 fresh Serrano peppers thinly sliced
½ cup queso fresco, crumbled
½ cup Crema Mexicana
1 cup simple tomato sauce

Simple tomato sauce:

2 large roma tomatoes, boiled and peeled*
2 garlic cloves
3 good pinches of dry oregano
1 pinch of ground cloves
¼ teaspoon sea salt

Place everything in the blender and puree. Add 1-2 tablespoons of water if the sauce is to thick.
*If tomatoes are out of season, I use roasted canned tomatoes from Muir Glenn.

Directions:

1. Prepare the masa by combining all the ingredients, mixing and kneading with your hands, until a soft dough ball that resembles a moist play-dough. Cover the ball with a damp clean kitchen towel and let it rest for 15 minutes.

sopes-de-masa-yes-more-please
2. Heat up a heavy cast iron skillet, flat griddle, or a comal. Keep it under medium heat. Meantime…
3. Divide the dough into 8 round balls around 2-1/2”. Take one ball and with your fingers press to make a round flat shape. Then turn around a press again. Use your fingers to keep the round shape on the perimeter until you have a flat round patties around 3”-3 1/2” inches in diameter and about a little less than 1/2” inch thick.

how-to-shape-sopes_yes-more-please
4. Add about 1 tablespoon of sunflower or vegetable oil to the comal and place each pattie on the comal as you keep shaping the rest of the masa. Check the patties every now and then, keep rotating them for even cooking. Give each pattie about 2-3 minutes per side. Start flipping them as they turn golden brown with a few toasty brown spots. Add a bit more oil to the comal when flipping them.

sopes-de-masa-en-el-comal
5. Once both sides are cooked, transfer to a plate and with the help of two same size spoons , make an indentation on the sope about 3/8” from the perimeter, then position one of the spoons on the outside of the sope edge and the oder spoon on the indentation you just made. Gently press the masa in between the spoons, like if they were “spooning” to create the sope edge all around. If you feel confident enough, you can pinch the edges with your fingers but be very, very, careful for not burning yourself. This masa gets very hot. Do this to all eight of them, and place them in the warm comal at a low heat to keep them warm as you shape the rest of the sopes.

how-to-make-sopes-como-hacer-sopes-sin-quemarse-los-dedos-yes-more-mexico-please
6. Once all are ready, fun begins!, I like to spread some refried beans on the bottom, that is my glue, then fill them with the shredded chicken, garnish with lettuce, onions, radishes, spoonful of the simple tomato sauce, drizzle with crema, sprinkle crumbled queso fresco, some thinly sliced serranitos, salt and pepper to taste.

You can make a Salsa Verde like this for a variation, or a spicier salsa to serve on the side, like this ones could be a good option. Or your favorite hot sauce, mine: Cholula or Tapatio.

Serve warm and enjoy!sopes-de-pollo-preparation

sopes-de-pollo-mexican-antojitos-corn-masa-yes-more-please

Sopes de Pollo - Chicken Sopes

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Sopes de Pollo

Yes more please!, cooking blog

Antojitos Mexicanos

Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 -1/4 cup Fresh masa or masa harina, I prefer Minsa brand, or Maseca.
  • 1 medium white potato, cooked, peeled and pureed
  • 1/4 teaspoon sea salt
  • 3/4 cup warm water, add a few more teaspoons if needed

For the fillings:

  • 2 cups shredded rotisserie chicken, about 3 pieces of chicken (skin removed)
  • 1/2 cup refried beans, on the lose side, to make them more spreadable.

For the toppings:

  • 1 cup shredded iceberg lettuce or green cabbage
  • 1/4 cup red onion, diced
  • 4-6 radishes, thinly sliced
  • 1-2 Serrano peppers, thinly sliced
  • 1/2 cup queso fresco or cotija, crumbled
  • 1/2 cup crema Mexicana
  • 1 cup Simple tomato sauce, recipe follows

Simple tomato sauce

  • 2 large roma tomatoes, boiled and peeled*
  • 2 cloves garlic
  • 3 good pinches of dry oregano
  • 1 pinch of ground cloves
  • 1/4 teaspoon sea salt

Instructions

  1. 1. Prepare the masa by combining all the ingredients, mixing and kneading with your hands, until a soft dough ball that resembles a moist play-dough. Cover the ball with a damp clean kitchen towel and let it rest for 15 minutes.

    2. Heat up a heavy cast iron skillet, flat griddle, or a comal. Keep it under medium heat. Meantime...

    3. Divide the dough into 8 round balls around 2-1/2”. Take one ball and with your fingers press to make a round flat shape. Then turn around a press again. Use your fingers to keep the round shape on the perimeter until you have a flat round patties around 3”-3 1/2” inches in diameter and about a little less than 1/2” inch thick.

    4. Add about 1 tablespoon of sunflower or vegetable oil to the comal and place each pattie on the comal as you keep shaping the rest of the masa. Check the patties every now and then, keep rotating them for even cooking. Give each pattie about 2-3 minutes per side. Start flipping them as they turn golden brown with a few toasty brown spots. Add a bit more oil to the comal when flipping them.

    5. Once both sides are cooked, transfer to a plate and with the help of two same size spoons , make an indentation on the sope about 3/8” from the perimeter, then position one of the spoons on the outside of the sope edge and the oder spoon on the indentation you just made. Gently press the masa in between the spoons, like if they were “spooning” to create the sope edge all around. If you feel confident enough, you can pinch the edges with your fingers but be very, very, careful for not burning yourself. This masa gets very hot. Do this to all eight of them, and place them in the warm comal at a low heat to keep them warm as you shape the rest of the sopes.

    6. Once all are ready, fun begins!, I like to spread some refried beans on the bottom, that is my glue, then fill them with the shredded chicken, garnish with lettuce, onions, radishes, spoonful of the simple tomato sauce, drizzle with crema, sprinkle crumbled queso fresco, some thinly sliced serranitos, salt and pepper to taste.

    You can make a Salsa Verde like this for a variation, or a spicier salsa to serve on the side, like this ones could be a good option. Or your favorite hot sauce, mine: Cholula or Tapatio.

    Serve warm and enjoy!

Music Pairing: Chan -Chan ~ Buena Vista Social club

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