| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
Ingredients
- 1 clove garlic
- 1 bay leaf
- Whole peppercorns
- 1/4 onion, whole
- 1 boneless chicken breast
- 1 1/2 cups chorizo
- One packet Sopes*
- 2 cups Refried Beans, recipe follows
- 1 onion chopped small
- 2 bunches cilantro chopped
- 1 1/2 cups Crema Fresca Mexicana (Mexican table cream)
- 1 1/2 cups queso fresco (fresh cheese)
- 1 avocado, diced
- 3 ripe medium tomatoes cubed
- 1/2 head iceberg lettuce shredded
- Green salsa
- Red salsa
- 2 cups pinto beans
- Water, to cover
- 1 small onion cut in large wedges
- “Epazote” or Mexican oregano
- Ham bone
Instructions
- For the boiled chicken: To a saucepan, add enough water to cover the chicken, a clove of garlic, bay leaf, a couple peppercorns and 1/4 of an onion and bring to a boil. Add the chicken and boil for about 20 minutes. Remove from the water and slice.
- For the Chorizo: To a hot saute pan, add the chorizo and saute until cooked through, about 10 minutes.
- Fry the Sopes in plenty of canola oil. Drain and bring to the table. Each ingredient should be on the table in a separate serving dish. Each person constructs their own sope to taste. Please note: the beans should always be at the bottom of the sope because they serve as a binder.
- This is a layered dish, do not mix all the ingredients. Usual serving — 2 sopes per person. The sopes are eaten with your hands, no need for utensils.
- In a low heat slow cooker combine beans, water, onion, epazote (or Mexican oregano) and ham bone. Cook until the beans are soft, add salt to taste. Put beans in a skillet and mash with potato masher.
Reviews
This recipes take time and planning. Unfortunely for me there are no specialty latin american stores where I live…. So I had to learn how to make sopes the old fashion way. But it was worth it. It’s a great dish to serve when you have company. They’ll never expect it and will surely enjoy it.