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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


  • 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


  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!