Mexican Sopes with Chicken and Beans
Thick little corn masa bases with pinched edges, topped with refried beans, chicken, lettuce, queso fresco and crema.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Sopes are thick rounds of corn masa with a little rim pinched around the edge, cooked on a griddle and then crisped in a skillet. The rim holds the toppings in place: a layer of warm refried beans, shredded chicken, crunchy lettuce, salty queso fresco and a drizzle of crema. They are a classic Mexican antojito and a great make-ahead party tray.
The Thermomix® TM7™ handles the three bases one after another. It kneads the masa, poaches and shreds the chicken on reverse, then chops the onion and turns a can of pinto beans into creamy refried beans. The stove does the griddling and the quick fry. Have your salsa ready and set everything out so each guest can top their own.
Made in the Thermomix® TM7™
Mexican Sopes with Chicken and Beans
Makes: 16 sopes
- Prep40 min
- Cook50 min
- Total1 h 30 min
- Serves8
Ingredients
For the masa
For the chicken
For the refried beans
To fry and top
Instructions
- Place the masa harina, salt, lard and warm water in the mixing bowl and knead 1 min/dough mode. The masa should feel soft, like play dough, and not stick to your hands. Wrap it in plastic wrap and let it rest while you make the toppings.
- Place the chicken, onion, garlic, salt and water in the mixing bowl and cook 22 min/100°C (212°F)/reverse/speed soft, until the chicken reaches 74°C (165°F) in the thickest part.
- Drain the chicken in the simmering basket and discard the onion and garlic. Return the chicken to the mixing bowl, shred 4 sec/reverse/speed 4 and transfer it to a covered dish.
- For the beans, place the onion in the mixing bowl and chop 3 sec/speed 5. Add the lard and sauté 3 min/120°C (250°F)/speed 1.
- Add the beans with their liquid and the salt, place the simmering basket on the lid instead of the measuring cup and cook 8 min/100°C (212°F)/speed 2. Put the measuring cup in place and blend 20 sec/speed 4-6, increasing speed gradually, until thick and creamy. Keep warm.
- Divide the masa into 16 balls (about 45 g each). Press each one between two pieces of plastic wrap with a tortilla press or a flat-bottomed plate into a disc 8 cm (3 in) wide and 1 cm (1/3 in) thick.
- Cook the discs on a dry griddle or cast-iron skillet over medium heat on the stove, 2 min per side, until set with light brown spots. While they are still hot, hold each one with a kitchen towel and pinch a raised rim all around the edge with your fingertips.
- Heat the oil in a large skillet on the stove over medium-high heat and fry the sopes, rim side up, a few at a time, 1 to 2 min, until the bottoms are golden and crisp. Drain on paper towels.
- Spread each sope with warm beans and top with chicken, lettuce, queso fresco and a drizzle of crema. Serve right away with salsa.
Tips
- If the masa cracks at the edges when you press it, knead in 1 or 2 tbsp of warm water. Keep the balls covered while you work so they do not dry out.
- Make ahead: griddle and pinch the sopes up to 1 day before the party, cool them and keep them covered in the fridge. Fry them and add the toppings right before serving.
- The refried beans and chicken keep 3 days in the fridge. Loosen the beans with a spoonful of water when you warm them.
- For a meatless tray, skip the chicken and top the beans with sliced avocado, pickled red onion and extra queso fresco.
