Sopes

Serves 0

ingredients

1 clove garlic
1 bay leaf
Whole peppercorns
1/4 onion, whole
1 boneless chicken breast
1 1/2 cups chorizo
One packet Sopes***
2 cups refried beans, recipe follows
1 onion chopped small
2 bunches cilantro chopped
1 1/2 cups Crema Fresca Mexicana (Mexican table cream)
1 1/2 cups queso fresco (fresh cheese)
1 avocado, diced
3 ripe medium tomatoes cubed
1/2 head iceberg lettuce shredded
Green salsa
Red salsa

directions

1
For the boiled chicken: To a saucepan, add enough water to cover the chicken, a clove of garlic, bay leaf, a couple peppercorns and 1/4 of an onion and bring to a boil. Add the chicken and boil for about 20 minutes. Remove from the water and slice. For the Chorizo: To a hot saute pan, add the chorizo and saute until cooked through, about 10 minutes.
2
Fry the Sopes in plenty of canola oil. Drain and bring to the table. Each ingredient should be on the table in a separate serving dish. Each person constructs their own sope to taste. Please note: the beans should always be at the bottom of the sope because they serve as a binder.
3
This is a layered dish, do not mix all the ingredients. Usual serving -- 2 sopes per person. The sopes are eaten with your hands, no need for utensils.
4
REFRIED BEANS
5
2 cups pinto beans
6
Water, to cover
7
1 small onion cut in large wedges
8
“Epazote” or Mexican oregano
9
ham bone
10
In a low heat slow cooker combine beans, water, onion, epazote (or Mexican oregano) and ham bone. Cook until the beans are soft, add salt to taste. Put beans in a skillet and mash with potato masher. Option: You may substitute the home made beans with 2 cans of refried beans

notes

***Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets

Source: Katherine Hampton