Sopes with Red Chile & Chicken

Toss with a fork to combine the masa harina and cheese. Add the hot water. Using your hands, combine until a soft dough forms. If the dough feels a little dry, add a little more water until it moistens a little.

Take some dough into the palm of your hand and form a ball. Continue doing until all the dough is used. This recipe will make approximately 10 sopes.

To make the sope, take one ball at a time and place on a piece of waxed paper. Fold half of the waxed paper over the sope and using a small plate, press lightly to form the sope. Continue pressing each sope until all the dough is used. Set aside.

Heat the oil in a skillet on medium to high heat. Place the sopes in the pan and cook on each side until golden brown and a little crispy on the outside. (The sopes will absorb some of the oil; add more oil when needed.) Once cooked, set in a 300ºF oven to keep warm.

Slice onion, bell pepper, and mince garlic. Sauté until tender. Remove from skillet and set aside.

Slice chicken. Season with salt and pepper. Sauté until cooked through. Return the bell pepper mixture to the skillet.

In a saucepan, heat the red chili sauce. (Sometimes if I’m in a hurry, I will heat the sauce in the microwave, in a microwave safe dish until hot.)

In a separate pan, have your beans heating. I like to use Sun Vista pinto beans. I heat them on medium heat for about 20 minutes, add shredded cheese, and using a bean masher, mash the beans. Let simmer. (If you have a favorite bean, use that.)

To assemble the sope, dip two sopes in red chili. Top with beans, chicken sauté mixture, cheese, avocado slices, and sour cream. Add your favorites.