Welcome to our kitchen! Today, we’re delving into the vibrant flavors of Mexican cuisine, with a tantalizing recipe for Sopes de Tinga de Pollo, also known as Chicken Tinga Sopes. This dish brings together tender shredded chicken in a smoky and slightly spicy tomato sauce, nestled atop thick, handmade corn masa bases, just like the ones you’d find at your favorite neighborhood taqueria.

 

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Preparation

1. Line rimmed baking pan with parchment paper. In blender, purée tomatoes, garlic, 1/2 the onion, broth, chipotle peppers, 1/2 teaspoon salt and black pepper until smooth; transfer to large nonstick skillet. Add chicken and remaining onion; cook over medium-high heat 15 minutes or until slightly thickened, stirring occasionally. Reduce heat to low; cover to keep warm. Makes 3 1/2 cups tinga.

2. In large bowl, stir flour and remaining 1/2 teaspoon salt; with fingertips, gradually work in 1 1/2 cups warm water until mixture starts to come together. Knead dough in bowl 2 minutes or until soft and comes together. Divide dough into 8 equal pieces; roll each piece into a ball, place on prepared pan and cover with clean, damp kitchen towel. Place 1 dough ball between 2 sheets wax paper or plastic wrap; gently press down on ball with bottom of pie plate to form 4-inch circle (or use tortilla press). Repeat to make 7 more sopes.

3. Heat large griddle or comal over medium-high heat. In 2 batches, add sopes; cook 2 minutes or until lightly browned, turning once. While sopes are still hot, use fingers to pinch edges of each sope up to form a short rim. In 2 batches, return sopes to griddle; cook 2 minutes or until dough is cooked through, turning once. Makes 8 sopes.

4. Fill sopes up to rim with beans and top with tinga; garnish with cilantro, cheese, sour cream and/or red onion, if desired.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.