Chicken Sopes with Avocado Cream

Chicken Sopes with Avocado Cream takes approximately 40 minutes from beginning to end. One portion of this dish contains about 23g of protein, 18g of fat, and a total of 484 calories. This gluten free recipe serves 8 and costs $2.37 per serving. If you have avocados, tomatoes, refried beans, and a few other ingredients on hand, you can make it. 196 people were glad they tried this recipe. Many people really liked this main course. It is brought to you by Taste and Tell Blog. With a spoonacular score of 97%, this dish is great. Sopes de Pollo con Frijoles (Chicken Sopes with Beans), Poblano Sopes with Avocado Salad, and Poblano Sopes with Avocado Salad are very similar to this recipe.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the sopes: Heat about ½” of vegetable oil in a heavy duty skillet over medium heat.In a bowl, combine the masa harina, salt and water. Use your hands to fully combine. If the dough is not coming together, add more water, 1 teaspoon at a time.Divide the mixture into fourths. Working with one section at a time, and keeping the remaining dough covered with plastic wrap, cut the one section into 6 equal portions and form into balls. Lay a piece of waxed paper on a work surface, and place the balls of dough on the paper. Cut another piece of waxed paper and put it over the top of the dough. Use the bottom of a cup to flatten each ball into a disc about 3 inches across and 1/4” – 1/2” thick. Remove the top piece of waxed paper, and using your fingers, make a small lip on the edges of the discs. Carefully transfer the discs to the hot oil and cook for about 1 minute on each side. Remove to a paper towel lined plate to drain. Repeat with the remaining dough.Meanwhile, make the Avocado Cream: Remove the pits from the avocados. Use a spoon to remove the flesh of the avocado from the skin, then dice. Place in a food processor or blender. Add the cilantro, lime juice and sour cream. Process until smooth. Season to taste with salt. To assemble the sopes: Heat up the refried beans over low heat. Take a sope, top it with about 2 teaspoons of refried beans. Add some of the chicken, lettuce and tomatoes. Top the whole thing off with the Avocado Cream.

 

Step by step:

Remove to a paper towel lined plate to drain. Repeat with the remaining dough.Meanwhile, make the Avocado Cream

1. Remove the pits from the avocados. Use a spoon to remove the flesh of the avocado from the skin, then dice.

2. Place in a food processor or blender.

Add the cilantro, lime juice and sour cream. Process until smooth. Season to taste with salt. To assemble the sopes

1. Heat up the refried beans over low heat. Take a sope, top it with about 2 teaspoons of refried beans.

2. Add some of the chicken, lettuce and tomatoes. Top the whole thing off with the Avocado Cream.

To make the sopes

1. Heat about ½” of vegetable oil in a heavy duty skillet over medium heat.In a bowl, combine the masa harina, salt and water. Use your hands to fully combine. If the dough is not coming together, add more water, 1 teaspoon at a time.Divide the mixture into fourths. Working with one section at a time, and keeping the remaining dough covered with plastic wrap, cut the one section into 6 equal portions and form into balls. Lay a piece of waxed paper on a work surface, and place the balls of dough on the paper.

2. Cut another piece of waxed paper and put it over the top of the dough. Use the bottom of a cup to flatten each ball into a disc about 3 inches across and 1/4” – 1/2” thick.

3. Remove the top piece of waxed paper, and using your fingers, make a small lip on the edges of the discs. Carefully transfer the discs to the hot oil and cook for about 1 minute on each side.

Nutrition Information:

covered percent of daily need