Chicken Green Chile Sopes

Ingredients

Sopes

• 2 cups masa harina
• 2 tsp salt
• 1⅓ cups warm water
• 1 qt oil, for frying

Chicken Poblano Filling

• 1 lb cooked, shredded chicken
• 2 cloves garlic, minced
• 2 poblano peppers, roasted, skinned and seeded
• 1 jalapeño, roughly chopped
• 4 tomatillos, husked, washed, halved and roasted, juices saved
• Juice of 1 lime
• 1 T honey
• ¼ cup cilantro
• Salt and pepper

To serve

• Avocado Crema
• Pico de Gallo

Instructions

Sopes

1. Whisk the masa harina and salt in a large bowl. Gradually add the warm water until the dough is smooth and holds together: it shouldn't crumble when squeezed or be too sticky to handle.
2. Divide into 12 balls. Place on a parchment-lined tray and press into ½-inch-thick disks.
3. Heat the oil to 400°F. Fry a few sopes at a time until lightly browned, about 30 seconds per side.
4. Drain on paper towels and cool 2–3 minutes, until you can handle them. Pinch up the edges of each to form a little boat for the fillings.
5. Return the sopes to the hot oil and fry until golden and cooked through, 1–2 more minutes. Drain again.

Filling

1. Blend the garlic, poblanos, jalapeño, tomatillos with their juice, cilantro, honey, lime juice, 1 tsp salt and ½ tsp pepper in a food processor until smooth. Taste and adjust the seasoning.
2. Warm the sauce in a saucepan over medium heat, add the chicken and stir until heated through.
3. Spoon onto the sopes and top with avocado crema and pico de gallo.

Plating

Serve warm, with the Avocado Crema and Pico de Gallo recipes from the same class.