Salsa Verde Chicken Sopes Recipe

Cooking Directions

• STEP 1.In a large bowl, mix together the cornmeal, flour, salt, and water to form a dough.
• STEP 2.Divide the dough into small balls and flatten them into discs.
• STEP 3.Heat oil in a skillet and fry the cornmeal discs until golden brown and crispy.
• STEP 4.In a separate skillet, heat oil and cook the chicken with onions, garlic, cumin, and chili powder until cooked through.
• STEP 5.Shred the chicken and place it inside the cornmeal cups.
• STEP 6.Top the sopes with salsa verde, crumbled queso fresco, and chopped cilantro.
• STEP 7.Serve the Salsa Verde Chicken Sopes hot, garnished with lime wedges.

Cooking Tips

• You can make the cornmeal cups ahead of time and store them in an airtight container until ready to use.
• If you don't have salsa verde, you can use your favorite salsa or hot sauce.
• Add some sliced avocado or pickled jalapenos for extra flavor and texture.

Storage and Serving

• Leftover sopes can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sopes in the oven or on the stovetop until heated through.
• Serve the leftovers as a quick and delicious snack or appetizer.