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1
Toss with a fork to combine the masa harina and cheese.
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2
Add the hot water.
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3
Using your hands, combine until a soft dough forms.
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4
If the dough feels a little dry, add a little more water until it moistens a little.
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5
Take some dough into the palm of your hand and form a ball.
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6
Continue doing until all the dough is used.
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7
This recipe will make approximately 10 sopes.
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8
To make the sope, take one ball at a time and place on a piece of waxed paper.
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9
Fold half of the waxed paper over the sope and using a small plate, press lightly to form the sope.
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10
Continue pressing each sope until all the dough is used.
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11
Set aside.
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12
Heat the oil in a skillet on medium to high heat.
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13
Place the sopes in the pan and cook on each side until golden brown and a little crispy on the outside.
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14
(The sopes will absorb some of the oil; add more oil when needed.)
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15
Once cooked, set in a 300 degrees F oven to keep warm.
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16
Slice onion, bell pepper, and mince garlic.
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17
Saute until tender.
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18
Remove from skillet and set aside.
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19
Slice chicken.
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20
Season with salt and pepper.
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21
Saute until cooked through.
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22
Return the bell pepper mixture to the skillet.
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23
In a saucepan, heat the red chili sauce.
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24
(Sometimes if Im in a hurry, I will heat the sauce in the microwave, in a microwave safe dish until hot.)
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25
In a separate pan, have your beans heating.
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26
I like to use Sun Vista pinto beans.
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27
I heat them on medium heat for about 20 minutes, add shredded cheese, and using a bean masher, mash the beans.
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28
Let simmer.
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29
(If you have a favorite bean, use that.)
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30
To assemble the sope, dip two sopes in red chili.
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31
Top with beans, chicken saute mixture, cheese, avocado slices, and sour cream.
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32
Add your favorites.
