Craving a vibrant and flavorful Mexican meal that's both satisfying and surprisingly easy to make? Look no further than these delicious Chicken Sopes with Salsa Verde! This authentic recipe combines crispy, slightly sweet sope bases topped with tender shredded chicken simmered in a rich, savory broth, and finished with a bright, zesty salsa verde. Forget complicated restaurant-style dishes; this recipe is designed for home cooks of all skill levels, utilizing readily available ingredients. The incredible aroma alone will have your mouth watering.
Forget takeout – these Chicken Sopes are bursting with fresh flavor and homemade goodness. You’ll be amazed by how quickly they come together, from crafting the perfect masa base to creating a truly unforgettable salsa verde. Ready to transform your dinner routine? Let's dive into the step-by-step instructions and create a culinary masterpiece together!
Tools Needed
- Large pot
- Blender
- Large pan
- Plastic bag
- Baking sheet
- Griddle or comal
- Flat plate
- Plastic circles
- Spatula
Ingredients
- Bone-in chicken thighs: 1.5 lbs
- Tomatoes: 0.5 lbs
- White onion: 1/4 medium
- Jalapeno: 1 large
- Garlic cloves: 3
- Water: 6 cups
- Kosher salt: 2 tsp
- Poblano pepper: 1
- Tomatillos: 0.5 lbs
- Masa harina: 2 cups
- All-purpose flour: 1/3 cup
- Vegetable oil
- Refried beans
- Iceberg lettuce
- Mexican crema or sour cream
- Queso fresco
- Olive oil: 2 tbsp
Step-by-Step Instructions
Step 1. Prepare the Chicken and Salsa Verde
- Place chicken thighs in a large pot. Add tomatoes, onion, jalapeno, garlic, and water. Season with salt. Bring to a boil, then simmer for 25 minutes.
- Roast poblano pepper and tomatillos until charred. Place pepper in a plastic bag to sweat for 5 minutes.
- Once chicken is cooked, let it cool, then shred and remove skin and bones.
- Peel the poblano pepper, remove seeds, and slice into strips.
- Blend poblano, onion, tomatillos, tomato, jalapeno, garlic, chicken juices, and ¾ cup of chicken broth until smooth.
- Heat olive oil in a pan. Add salsa and simmer for 5 minutes. Season with salt and add shredded chicken; simmer for 1 minute.
Step 2. Make and Cook the Sopes
- Mix masa harina, flour, and water to form a dough. Knead for 3-5 minutes.
- Divide dough into 8 balls. Flatten each ball and shape into a sope (4 ¼ inches in diameter, ¼ inch thick). You can use plastic circles and a flat plate to help shape.
- Heat griddle. Cook sopes for 1 ½ minutes per side, until golden brown and crisp.
- Pinch the edges of each cooked sope to create a bowl shape.
- Heat oil in a pan. Fry sopes on both sides until golden brown.
Step 3. Assemble the Sopes
- spread refried beans, add chicken salsa, lettuce, crema, queso fresco, and a spoonful of chicken salsa.
Read more: Keto Beef Sopes Recipe: Low-Carb Mexican Delight
Tips
- If foam forms on the chicken while cooking, spoon it out.
- Avoid packing the masa harina when measuring.
- If you have difficulty shaping the sopes by hand, use a flat plate and plastic circles.
- Lay fried sopes border-side down on paper towels to drain excess oil.
Nutrition
- N/A
FAQs
1. Can I make the sope bases ahead of time?
Yes! You can make the sope dough and fry the bases a day or two in advance. Store them in an airtight container at room temperature.
2. What kind of chicken should I use?
Rotisserie chicken works great for convenience, or you can use leftover cooked chicken. If cooking from raw, use boneless, skinless chicken breasts or thighs.
3. Can I adjust the spice level of the salsa verde?
Absolutely! Adjust the amount of jalapeños or serrano peppers to control the heat. You can also add a pinch of sugar to balance the acidity.
These authentic Chicken Sopes with Salsa Verde are a testament to the delicious simplicity of Mexican cuisine. From the crispy sope base to the vibrant salsa, each bite is a burst of flavor that will leave you wanting more. Enjoy this satisfying and flavorful meal, perfect for a weeknight dinner or a fun weekend gathering!