Ingredients:
- Filling for the Sopes:
- 1 1/2 cups of re fried beans
- 2 chicken breast cooked and shredded
- 1 cup of tomatoes diced small
- 1 large onion diced small
- 3 ounces of queso fresco
- 1/2 lettuce washed and cut
- oil for frying
- 1/2 cup of sour cream diluted with 2 tbsp of milk & mixed well
- Avocado sliced thin
- salsa
For the masa, you can buy the fresh or the instant flour mix. If you buy the flour mix, just follow the instructions on the package.
Divide masa into 20 portions and roll into balls. Cover with plastic wrap to prevent drying. Preheat ungreased comal or griddle to high temperature. Place a ball between two sheets of heavy- duty
plastic wrap. Roll out or flatten ball to form a 2 1/2 to 3 diameter circle, about 3/8 thick (a sope). Cook sope for one minute on the preheated comal. Turn and cook second side until lightly browned.
Carefully remove from heat; on the first cooked side, pinch the edges to form a raised rim about 1/4 high. sopes will be hot, you can place a bowl on the side with fresh water to dip your hands before touching the sope. Repeat the step with all the sopes. Keep the sopes covered with a kitchen cloth to keep them warm.
In a frying pan heat vegetable oil until. Once the oil is hot, fry the sopes until lightly golden. Place them on a plate covered with paper towels to soak the excess oil. Heat beans and spread one tbsp on each sope. Top with chicken, tomato, onion, lettuce, cheese, avocado slices, drizzle sour cream on top, and your favorite salsa.