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Tinga Sopes (Chipotle Chicken on Thick Corn Cakes)

Name: Tinga Sopes (Chipotle Chicken on Thick Corn Cakes)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 1 Onion; 150 ml Soured cream; 4 Tomatoes; 2 Chicken breasts; 300 g Refried beans; 100 g Fresh white cheese; 2 Chipotle chillies in adobo; 2 cloves Garlic; 2 cups Corn masa flour (Maseca); 4 leaves Lettuce

70 min (30 prep + 40 cook) Medium 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 12 May 2026

Thick corn cakes topped with chipotle chicken tinga, beans, cream and cheese.

About this recipe

Thick corn masa cakes with pinched edges, topped with chipotle chicken tinga, refried beans, soured cream, fresh cheese and shredded lettuce. A deeply flavourful Mexican snack.

History & Origin

Sopes are one of the most iconic Mexican antojitos, rooted in the pre-Hispanic tradition of nixtamalised corn. Unlike flat tortillas, sopes feature pinched raised edges, formed while the masa is still warm from the griddle - creating a natural vessel for toppings. Tinga originates from Puebla, and consists of shredded meat - traditionally pork or chicken - stewed in a sauce of tomato, chipotle chillies in adobo, onion and spices. The smoky chipotle gives tinga its distinctive depth and mild heat. The pairing of sopes with tinga brings together two great Mexican traditions: the corn base that has sustained Mesoamerica for millennia, and the chilli-stewed meat technique perfected by Poblano cooks. Today sopes de tinga are found in markets and family kitchens across Mexico, each cook adding their personal touch to the chipotle level, tinga consistency and final toppings.

Estimated cost

£8.50

Total cost

£2.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

26g

Protein

42g

Carbohydrates

18g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook 2 chicken breasts in salted water with garlic and onion for 25 minutes. Remove, cool and shred finely.
💡 Reserve the broth for other uses.
2
For the tinga: blend 4 roasted tomatoes, 2 chipotle chillies in adobo, half an onion and a garlic clove. Strain and fry in oil for 5 minutes. Add shredded chicken, season with salt, cook 10 more minutes.
💡 Adjust chipotle quantity to your heat tolerance.
3
For the sopes: mix 2 cups corn masa flour with warm water and salt to a smooth dough. Divide into 8 balls. Flatten each to 1cm thick and cook on a dry griddle 3 minutes per side.
💡 The dough should be firm but crack-free.
4
While sopes are still warm, pinch the edges to form a 1cm rim. This is what distinguishes them from tortillas.
💡 Work quickly before they cool.
5
Fry sopes in hot oil for 1-2 minutes per side until lightly golden. Drain on kitchen paper.
6
Spread each sope with warm refried beans, add a generous portion of chicken tinga, soured cream, crumbled fresh cheese and shredded lettuce. Serve immediately.
💡 Green or red salsa on the side complements perfectly.