Total Time 30 Min
Active Time 20 Min
Prep Time 10 Min
This appetizer originated in the central and southern regions of Mexico. Sopes consist of a thick tortilla, originally fried with butter, topped with different ingredients. This dish dates back to pre-Hispanic times.
1 serrano pepper
3 green tomatoes
1/3 chopped onion
2 guajillo chilis, hydrated in water (you can find them in the categories dried chilis)
1 garlic clove
1/2 tsp oregano (try our authentic Mexican oregano)
1 cup refried beans (we recommend our Isadora refried black beans)
2 cups shredded, cooked chicken
1 cup shredded lettuce
1 cup queso fresco (you can find a similar cheese in Migros, it is near the feta and the name is Salatkäse)
1/2 cup of cream
2 ½ cups of nixtamalized maiz flour (try our MazaReal Harina de maiz)
1 ½ cups water
- For the green sauce: blend the avocado with the serrano pepper and the green tomatoes. Mix the onion and salt and pepper to taste. Reserve it.
- For the red sauce: grill the tomatoes, blend them with the guajillo, garlic and oregano, season with salt and pepper and reserve.
- Mix the maseca with water and dash of salt. Knead until the dough no longer sticks to your hands.
- Divide into 12 portions, make each one into a small ball and flatten them as if you were going to make tortillas.
- With your fingers, lift the edges of each sope.
- Heat a griddle and cook the sopes on each side for about 1 minute or until lightly browned.
- Spread the beans, add the chicken, lettuce, cheese and cream.
- Finish topping them with the sauces and serve.