Mexican cuisine · Dough, Pasta & Rice

Sopes

Thick corn cakes with pinched-up rims, topped with refried beans, chicken, cheese, crema and salsa.

Ingredients · for 4 servings

• 400 g masa harina (corn flour for tortillas)
• 350 ml lukewarm water
• 300 g refried beans
• 400 g chicken breast fillets
• 150 ml Mexican crema (or sour cream)
• 150 g queso fresco (or feta)
• 1/2 romaine lettuce
• 1 white onion
• 200 ml salsa
• 5 tbsp oil
• Salt

Instructions

1. Gently poach the chicken breast fillets in salted water for 18 min., let cool briefly, and shred finely.
2. Knead the masa harina with 1 tsp of salt and the lukewarm water into a supple dough that feels like moist clay and doesn't crack at the edges when pressed; let rest for 10 min.
3. Shape the dough into eight equal balls and press between two sheets of plastic wrap into 1 cm thick, palm-sized rounds.
4. Cook the rounds in a dry pan over medium heat for 3 min. per side, and while still hot, pinch up a rim all around with your fingertips — it will later hold the toppings.
5. Fry the sopes in 5 tbsp of oil for 2 min. per side until crisp, and drain on paper towels.
6. Spread with warm refried beans, top with the chicken, and serve topped with romaine lettuce, onion rings, crema, crumbled queso fresco and salsa.