Sopes De Pollo Con Frijoles (Chicken Sopes With Bea

Name: Sopes De Pollo Con Frijoles (Chicken Sopes With Beans) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds bone-on, skin-on chicken breast; 1 quart chicken stock; 2 cups masa harina; 1 1/4 cups water; 1/2 pound tomatillos; 1 poblano pepper, stem and seeds removed, split in half lengthwise; 1 jalapeno or serrano pepper, stem and seeds removed, split in half lengthwise; 2 cloves garlic; 1 small onion, peeled and roughly chopped; 1 cup packed fresh cilantro leaves and tender stems; Kosher salt; 2 quarts peanut, canola, or vegetable oil; 1 (14.5 ounce) can refried beans, or 2 cups homemade refried beans, warmed; 1 cup Mexican Crema, or 3/4 tablespoons sour cream mixed with 1/4 cup milk; 1/2 cup crumbled cotija cheese

Servings: persons

1 1/2 pounds bone-on, skin-on chicken breast
1 quart chicken stock
2 cups masa harina
1 1/4 cups water
1/2 pound tomatillos
1 poblano pepper, stem and seeds removed, split in half lengthwise
1 jalapeno or serrano pepper, stem and seeds removed, split in half lengthwise
2 cloves garlic
1 small onion, peeled and roughly chopped
1 cup packed fresh cilantro leaves and tender stems
Kosher salt
2 quarts peanut, canola, or vegetable oil
1 (14.5 ounce) can refried beans, or 2 cups homemade refried beans, warmed
1 cup Mexican Crema, or 3/4 tablespoons sour cream mixed with 1/4 cup milk
1/2 cup crumbled cotija cheese

1
Place chicken in a medium saucepan and add chicken stock. Bring to a boil over high heat, reduce to a bare simmer, and cook, turning chicken occasionally, until center of chicken registers 150u00b0F on an instant read thermometer, about 20 minutes. Remove chicken from broth and allow to cool.
2
While chicken cooks, preheat broiler to high. Combine masa harina and water in a medium bowl and knead to combine. Add additional water 1 tablespoon at a time until mixture comes together in a cohesive, non-crumbly dough. Cover with plastic and set aside.
3
Place tomatillos, poblano, jalapeno, and garlic, and onion on a foil-lined rimmed baking sheet and place under broil. Broil, turning occasionally, until lightly charred on all sides and vegetables are completely tender, about 10 minutes.
4
Once vegetables are broiled and chicken is cooked, transfer broiled vegetables to a blender along with the cilantro and 1 cup of reserved chicken stock (discard or use the rest for another purpose). Blend on high speed until smooth. Season to taste with salt. Set salsa aside to cool.
5
When chicken is cool enough to handle, shred into 1-inch pieces and transfer to a medium skillet or saucepan. Add 1 cup salsa verde and stir to combine. Season to taste with salt.
6
Divide masa into approximately 16 balls. Press each ball in a tortilla-press lined with plastic into a disk approximately 1/4-inch thick and 4-inches wide. Use your fingertips to form a slight lip around the edge. Transfer raw sope shells to a baking sheet lined with parchment paper as you work.
7
Heat oil in a large wok or Dutch oven to 350u00b0F. Fry sope shells 4 at a time until just set but not crispy, about 2 minutes. Transfer fried shells to a paper-towel lined baking sheet.
8
To assemble, spread refried beans around the bottom of each shell then top with the chicken/salsa verde mixture. Drizzle with crema, additional salsa verde, and a sprinkling of cotija and extra cilantro leaves if desired. Serve immediately.

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds bone-on, skin-on chicken breast, 1 quart chicken stock, 2 cups masa harina, 1 1/4 cups water, and more.

Yes, Sopes De Pollo Con Frijoles (Chicken Sopes With Beans) Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sopes De Pollo Con Frijoles (Chicken Sopes With Beans) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions