Ingredients:

  • 2 cups (240g) Masa Harina (instant corn flour, like Maseca)
  • 1 1/2 cups (360ml) Warm Water (plus more, if needed)
  • 1 teaspoon (5g) Salt
  • 2 tablespoons (30ml) Vegetable Oil or Lard, for cooking
  • 1.5 lbs (680g) Boneless, Skinless Chicken Thighs or Breast
  • 1/2 medium (75g) Onion, chopped
  • 2 cloves Garlic, minced
  • 1 (14.5 ounce) (411g) can Diced Tomatoes, undrained
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Oregano
  • Salt and Pepper, to taste
  • Shredded Lettuce
  • Diced Tomatoes
  • Diced Onions
  • Crumbled Queso Fresco or Cotija Cheese
  • Mexican Crema or Sour Cream
  • Avocado slices or Guacamole
  • Your favourite Salsa

Instructions:

  1. Prepare the Masa: Combine masa harina, salt, and warm water in a large bowl. Mix until a soft, pliable dough forms. Add more water, a tablespoon at a time, if the dough is too dry. Cover and let rest for 30 minutes.
  2. Make the Chicken Filling: In a pot, cook the chicken in water until it's done. Shred the cooked chicken and set aside. Cook onion in a pot until clear. Sauté garlic until fragrant. Add the tomatoes, chili powder, cumin, and oregano. Simmer for 15 minutes. Add shredded chicken. Season with salt and pepper.
  3. Shape the Sopes: Divide the masa dough into 6-8 equal-sized balls. Place one ball between two sheets of plastic wrap or inside a cut-open zip-lock bag.
  4. Press the Sopes: Press the dough into a 1/4-inch thick circle using a tortilla press or a heavy skillet.
  5. Cook and Form the Rim: Heat vegetable oil or lard in a large skillet over medium heat. Gently slide a sope into the hot oil. Cook for 2-3 minutes per side, until lightly golden brown and slightly puffed.
  6. Pinch the Rim: Remove the sope from the skillet and place it on a paper towel-lined plate. While still warm, carefully pinch the edges of the sope all the way around to create a raised rim. This is crucial for holding the toppings!
  7. Final Fry (Optional): If desired, return the sopes to the skillet for a brief second fry (about 1 minute per side) to make them extra crispy.
  8. Assemble and Serve: Fill each sope with the shredded chicken filling, then top with your favourite toppings. Serve immediately and enjoy the explosion of flavors.