Go Back

Mexican Sopes

Farm to Table Style
Prep Time 20 minutes
Cook Time 8 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 pkg Pre-packaged store bought Sope cups (you can also make your own) or small raw tortillas
  • 4 tbsp neutral oil
  • 1 cup refried beans
  • 2 cups lettuce finely shredded
  • 1 1/2 cups Seasoned and cooked chicken breast
  • 1/2 cup questo fresco, crumbled
  • 1/2 can ancho chilis
  • 1/4 cup white onion finely chopped
  • 1/2 Cup Mexican Crema
  • Spicy salsa of your choice
  • 1 bundle cilantro

Additional Toppings

  • Radishes thinly sliced
  • 1 avocado 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
  • 1/2 Bundle bundle 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!

Video