Chicken Sope
A crispy corn base topped with shredded chicken, fresh tomato salsa, crumbled cheese, and a drizzle of crema. A satisfying Mexican-inspired weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 cup masa harina
- ¾ cup water
- 2 cups shredded cooked chicken
- 2 medium tomatoes
- ½ small onion
- ½ cup cotija cheese
- ¼ cup crema
- 2 tbsp vegetable oil
Instructions
- 1
In a bowl, mix 1 cup masa harina with 0.75 cup water and a pinch of salt until a soft dough forms. If too dry, add water 1 tbsp at a time.
- 2
Divide dough into 4 balls. Press each into a 4-inch round, about 1/4-inch thick, using a tortilla press or your hands.
- 3
Heat 2 tbsp vegetable oil in a skillet over medium. Cook the sopes until golden and crisp, about 3 minutes per side. Remove and set aside.
- 4
While sopes cook, dice 2 tomatoes and 0.5 small onion. Mix with a pinch of salt to make a fresh salsa.
- 5
Top each sope with 0.5 cup shredded chicken, then spoon the tomato salsa over.
- 6
Crumble 0.5 cup cotija cheese over the top and drizzle with 0.25 cup crema. Serve warm.
- 7
Optional: add chopped cilantro or a squeeze of lime for extra freshness.
Tools you’ll need
- skillet
- mixing bowl
- tortilla press (optional)
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