Dinner · 55 min · mexican

Sopes de Pollo

A Mexican dinner built around masa harina and warm water — on the table in 55 minutes.

Ingredients

• 2.5 cups Masa harina
• 1.75 cups Warm water
• 3 cups Shredded chicken
• 1.5 cups Refried beans
• 2 cups Lettuce
• 1 cup Queso fresco
• 1/3 cup Crema
• 1 cup Salsa roja
• 1/4 cup Lard or oil

Steps

1. Mix the masa into a smooth dough and form thick discs, 3 inches across. Cook on a hot comal 2 minutes per side.
2. While still hot, pinch a rim around each disc to form the sope boat. Work fast — cold masa cracks instead of pinching.
3. Fry the pinched sopes in lard 2 minutes per side until crisp and golden at the edges.
4. Spread each with refried beans, then pile on the shredded chicken.
5. Top with lettuce, queso fresco, crema, and salsa roja.
6. Serve immediately — the crisp-chewy base against the cool toppings is the whole pleasure.

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