Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup masa harina
- 1 cup warm water
- 1/4 tsp salt
- 1/4 cup vegetable oil
- Toppings: shredded lettuce, crumbled queso fresco, diced avocado, chopped cilantro, lime wedges
Special equipment needed:
- Large skillet
- Mixing bowl
- Griddle or comal
Step-by-step instructions:
1. In a large skillet, cook chicken over medium heat until no longer pink. Remove from skillet and shred with two forks.
2. In the same skillet, sauté onion and garlic until softened. Add diced tomatoes, chipotle peppers, oregano, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
3. Add shredded chicken to the tomato mixture and stir to combine. Simmer for 10 minutes.
4. In a mixing bowl, combine masa harina, warm water, and salt. Mix until a dough forms.
5. Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a disc about 1/4 inch thick.
6. Heat a griddle or comal over medium-high heat. Brush each disc with vegetable oil and cook for 2-3 minutes on each side, until lightly browned and cooked through.
7. To assemble the sopes, spoon a generous amount of chicken tinga onto each disc. Top with shredded lettuce, crumbled queso fresco, diced avocado, chopped cilantro, and a squeeze of lime juice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
8 sopes
Nutritional information:
Calories: 290
Fat: 13g
Carbohydrates: 26g
Protein: 17g
Fiber: 4g
Substitutions for ingredients:
- Chicken can be substituted with shredded beef or pork.
- Queso fresco can be substituted with feta cheese or cotija cheese.
- Chipotle peppers in adobo sauce can be substituted with 1 tsp of chipotle chili powder.
Variations:
- Add diced potatoes or carrots to the chicken tinga mixture for extra vegetables.
- Top with pickled red onions for a tangy twist.
- Use the chicken tinga mixture as a filling for tacos or burritos.
Tips and tricks:
- Make sure to brush each disc with vegetable oil before cooking to prevent sticking.
- If the dough is too dry, add more warm water, 1 tablespoon at a time, until a smooth dough forms.
- To save time, use store-bought tostada shells instead of making sopes from scratch.
Storage instructions:
Store leftover chicken tinga in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken tinga in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange sopes on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Shredded lettuce, crumbled queso fresco, diced avocado, chopped cilantro, lime wedges
Pairings:
Serve with Mexican rice and refried beans for a complete meal.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob
Troubleshooting advice:
- If the dough is too sticky, add more masa harina, 1 tablespoon at a time, until a smooth dough forms.
- If the chicken tinga is too spicy, reduce the amount of chipotle peppers in adobo sauce.
Food safety advice:
Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken tinga is a traditional Mexican dish that originated in the state of Puebla.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve sopes as an appetizer or main course.
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Region: Mexican