Sopes de Tinga
19 ingredients · 10 steps · from Cooking Con Claudia
Ingredients
- chicken
- 1/2 onion
- 6 bay leaves
- 3 garlic cloves
- to taste salt
- tomatoes
- almost 1 whole can chile chipotles in adobo sauce
- to taste cumin
- to taste oregano
- to taste chicken bouillon
- 3/4 cup chicken broth
- 4 cups instant corn masa
- 1/2 cup all-purpose flour
- baking powder
- 4 cups water
- refried beans
- lettuce
- crema Mexicana
- queso fresco
Steps
- Fill pot halfway with water, add 1/2 onion, 6 bay leaves, 3 garlic cloves, and salt; bring to boil.
- Add chicken, bring to second boil, skim impurities, cover and cook on medium heat 25-30 minutes until fully cooked.
- Remove chicken, let cool, then shred. Reserve onion, garlic, and 3/4 cup broth for sauce.
- Roast tomatoes until charred and soft, transfer to blender with onion, garlic, chipotles in adobo, cumin, oregano, chicken bouillon, and chicken broth; blend smooth.
- Saute onion in oil over medium-high heat for a couple minutes, add sauce, season with salt, simmer.
- Add shredded chicken to sauce, simmer 10-12 minutes.
- Mix 4 cups instant corn masa, 1/2 cup flour, baking powder, and salt; add about 4 cups water and knead 3-5 minutes until smooth dough forms.
- Shape dough into small balls, press flat (slightly thick for sopes), cook on dry comal 4 minutes per side.
- While still hot, pinch edges to form a bowl shape, press down center with thumb.
- To serve: layer refried beans, tinga chicken, lettuce, crema Mexicana, and queso fresco on each sope.
Recipe extracted by Foodle from “Easy Sopes De Tinga | Homemade Mexican Comfort Food | Everyone Wants Seconds” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
