Tinga Sopes (Chipotle Chicken on Thick Corn Cakes)

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.

1. 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. 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. 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. 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. 5

   Fry sopes in hot oil for 1-2 minutes per side until lightly golden. Drain on kitchen paper.

   
6. 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.

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