1 pkgPre-packaged store bought Sope cups (you can also make your own) or small raw tortillas
4tbspneutral oil
1cuprefried beans
2cupslettuce finely shredded
1 1/2cupsSeasoned and cooked chicken breast
1/2cupquesto fresco, crumbled
1/2canancho chilis
1/4cupwhite onion finely chopped
1/2CupMexican Crema
Spicy salsa of your choice
1bundlecilantro
Additional Toppings
Radishes thinly sliced
1avocado sliced or diced
Tomato diced or sliced
Pickled carrots/jalapenos
Marinade for Chicken (season with your heart)
Canned ancho chilis
Cumin
Smoked paprika
Mexican oregano
Onion powder
Garlic powder
Salt and pepper
1/2Bundlebundle of cilantro diced
Instructions
Chicken
Dice chilled chicken into 1 inch cubes. Mix meat, seasonings and herbs. Cover and let sit overnight if possible. (Minimum of 1 hour). Cook meat in a skillet on medium-high heat with neutral oil of choice. Seer until some edges of chicken crisp or until golden brown and moist.
Beans
Heat beans in a small saucepan with 1 tsp of neutral oil. As the beans heat through - add 1 pad of butter and 1 cup of shredded cheese of choice. Mix until well combined - turn off heat once warmed through.
Sopes
Heat minimum 2 inches of neutral oil in a frying pan and lightly fry the sopes (roughly 1 1/2 minutes on each side or until golden brown). Place them on a plate with paper towel to discard excess oil. Season with a pinch of salt once out of oil.
Assemble
Place sopes on a large plate and spread beans. Add some of the chicken on top and then chopped onion, lettuce and radishes. Pour salsa, then add crema and finish with quest fresco (or crumbled cheese of choice)Serve immediately and HAVE FUN!