Sopes are the bomb. I love them, but I have never made them because I was intimidated by them. Making fillings for them I could imagine, but I was intimidated by making the sopes themselves. Well, I just got my hands on a recipe that makes me realize I can totally make sopes and so can you.
This chicken and chorozo sopes recipe is easy to follow and could so easily be adapted to make all sorts of different sopes. I love versatility and sopes.
Read more ¿Qué Más?: 6 Marvelous meatless dishes perfect anytime
Chicken and Chorizo Sopes
Ingredients
2 cups masa harina
1 1/3 cups warm water
1 Knorr® Cilantro MiniCube , crumbled
1 box (10 oz.) frozen whole kernel corn, thawed and drained
2 Tbsp. olive oil
1 medium zucchini
4 ounces chorizo sausage, finely chopped
8 ounces shredded cooked chicken(about 2 cups)
1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
2 Tbsp. chopped fresh cilantro
4 ounces crumbled queso fresco cheese
Directions
Combine masa harina, water and Knorr® Cilantro MiniCube; set aside.
In 12-inch nonstick skillet, cook corn until golden brown, about 8 minutes; remove corn and set aside.
In same skillet, heat olive oil and cook zucchini until tender, about 4 minutes. Stir in chorizo and cook until browned. Stir in corn and chicken; cook 2 minutes. Stir in Pasta Sauce and bring to a boil. Reduce heat and simmer 5 minutes or until sauce thickens. Stir in cilantro; keep warm.
Roll masa mixture into 16 balls, then cover with plastic wrap.
Shape balls into 3-1/2-inch discs, a few at a time. In another skillet, heat a small amount of oil, if desired, and cook discs over medium heat 1 minute on each side. Remove from skillet; cool slightly. With fingers, pinch up edge of sope to make rim. Return to skillet and cook 2 minutes or until dough is firm and cooked through; keep warm. Repeat with remaining dough.
To serve, top sopas with Sauce mixture, then top with queso fresco. Garnish, if desired, with additional cilantro.
Image and recipe via MakingLifeBetter.com
