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Chicken Sopes with Avocado Cream | www.tasteandtellblog.com

Being from New Mexico, I have a special spot in my heart (and stomach!) for Mexican food. If you are ever to ask me what my favorite kind of food is, I’ll most likely answer Mexican food. Burritos, enchiladas, tacos – give me them all!!

Which is one reason I am so excited to be partnering up with Avocados from Mexico and Muy Bueno to bring you some great Mexican recipes, featuring those Avocados from Mexico, over the next few months. I know that so many of you also love Mexican food, and who doesn’t love avocados?

First up – did you know that Hispanic National Heritage Month is coming up? I know, I know – like you really need an excuse to make Mexican food. (I know I never do!!) But if you are looking for an excuse – this is the perfect one!!

Chicken Sopes with Avocado Cream | www.tasteandtellblog.com

I decided to try out a recipe that I thought I had never cooked before. Have you ever had a sope? They are basically like a thick corn tortilla. After doing some research, I found out that they are the same thing as a gordita. After I read that – I kind of panicked. You see, I tried to make gorditas once, and they were an epic failure. But looking back at that recipe now, and after making them (the right way), I can see the flaw in the first recipe I tried. Basically, all you need is masa harina (a corn flour), salt and water. (The other recipe called for butter, but I don’t think that is a traditional ingredient.) A dough comes together, and then is formed into smaller discs. The discs are fried, and then served with beans, meat, vegetables or cheese. Well, one thing to know is that when the discs are fried, you don’t get a golden color that lets you know that they are done. I fried mine for about a minute on each side and they were perfect. For the first recipe I tried those many years ago, it said to fry the discs for 5 minutes on each side. I would not recommend this – unless you want to be eating hockey pucks!!

These sopes are served up with refried beans, some simple shredded chicken, lettuce, tomatoes and a delicious avocado cream. And hey – the avocado cream is even really good just to eat with some tortilla chips. I made this meal for my mom and dad, and they kept going back for more of that cream just to eat with chips!


Chicken Sopes with Avocado Cream | www.tasteandtellblog.com

Chicken Sopes with Avocado Cream

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6-8 servings

Chicken Sopes with Avocado Cream

Traditional Mexican sopes are topped with shredded chicken and a avocado cream sauce.

Ingredients

    Sopes:
  • Vegetable oil, for frying
  • 4 cups masa harina
  • ½ teaspoon salt
  • 2 cups water
  • Avocado Cream:
  • 2 Mexican Avocados
  • 1 cup cilantro
  • Juice from 1 lime
  • 1 cup sour cream or Mexican Crema
  • Salt to taste
  • Toppings:
  • 1 cup refried beans
  • 1 lb boneless, skinless chicken breasts, cooked, shredded and seasoned with seasoned salt and pepper
  • Shredded lettuce
  • Diced tomatoes

Instructions

  1. To make the sopes: Heat about ½” of vegetable oil in a heavy duty skillet over medium heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
http://www.tasteandtellblog.com/chicken-sopes-with-avocado-cream-recipe/

 

*I am in a working partnership with Avocados from Mexico and Muy Bueno and was compensated for recipe development.  But as always, all opinions are my own.*

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21 Responses to Chicken Sopes with Avocado Cream

  1. I’ve never heard of sopes, but boy do these look good! And that avocado cream looks so yummy!

  2. Joanne says:

    I’m kind of on a Mexican craving kick this week so I can’t wait to see all that you come up with. These sopes sound so delicious!!

  3. carrian says:

    I’ve never had a sope, but now I can! What is it about Mexican? It’s such comfort food, but I am not hispanic at all.

  4. Stephanie says:

    I’ve never had sope before, but it looks like it goes well with your Avocado Cream!

  5. Kalyn says:

    They look amazing! Have only had these once but they were delicious. I think yours look better than the ones I had in a restaurant!

  6. Karly says:

    I’ve never heard of sopes before. I’m intrigued. And I believe I have a bag of masa and a couple of avocados just waiting for me in the kitchen!

  7. Chels R. says:

    I have never heard of a sope before, but my husband loves Gorditas and I bet this is something he would love to learn how to make. It looks so good! Even with the Avocado that my pregnant hormones are rejecting, lol!

  8. That avocado cream would be fantastic on almost any Mexican dish. Can’t wait to try it.

  9. You tookk me WAY back to being a kid…my uncle went to Mexico on vacation and came back with a wife…no, I am not kidding! My aunt Maria made these for us; before I would even consider touching avocado (ah…those missed years!). Nice recipe, great memories too.

  10. Lucky you for getting to work with Avocados from Mexico! I could eat avocados all.day.long (the ones in your photo look perfect)! I have never made Sopes but I am now intrigued. I will have to give these a try sometime, especially if I can drench them in that avocado cream!

  11. Kristy says:

    I LOVE Mexican food too! And it totally hits the spot when I’m pregnant! These look great!! Ps when are you due?!?

  12. Kristy says:

    I’ve never tried a sope. They sound tasty …and I’m glad you gave the tip on cooking time and lack of golden color. I would have destroyed them for sure. The avocado cream looks great too! Yay for Mexican food!!!

  13. teresa says:

    i’ve never tried a sope, but considering what it is, i have no doubt that i’d love it! this looks awesome!

  14. Okay, these kick some serious you know what. OMG, I love the sopes! And I do love avocado cream :) Love this idea and your recipe and your photos and avocados from Mexico. And you.

  15. I’ve never had sopes but these look amazing. I’m loving the avocado cream!

  16. I definitely have a soft spot for Mexican food too! I’ve never had sopes but I know I’ll love it – especially since you topped it with all of my favorite things!

  17. grace says:

    i never thought i would love avocados as much as i do, but i’m to the point now where i don’t think i can go a week without them!

  18. Bree says:

    I lived in Mexico for a year and haven’t been able to find good sopes since. These look great!

  19. I haven’t had sopes since I was in Puerto Vallarta a few years ago and love them. I thought I’d have made my own by now but they were lost somewhere on a very long list of things to cook! These look great!

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