Sopes de Pollo con Frijoles (Chicken Sopes with Beans)

Name: Sopes de Pollo con Frijoles (Chicken Sopes with Beans)
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 16
Cuisine: Global
Ingredients: 946 milliliters chicken stock; 237 milliliters packed fresh cilantro leaves and tender stems; 118 milliliters crumbled cotija cheese; 2 cloves garlic; 680 grams bone-on, skin-on chicken breast; 16 servings Kosher salt; 473 milliliters masa harina; 237 milliliters Mexican Crema, or 3/4 tablespoons sour cream mixed with 1/4 cup milk; 1 small onion, peeled and roughly chopped; 1 poblano pepper, stem and seeds removed, split in half lengthwise; 411 grams refried beans, or 2 cups homemade refried beans, warmed; 1 jalapeño or serrano pepper, stem and seeds removed, split in half lengthwise; 227 grams tomatillos; 2 liters peanut, canola, or vegetable oil; 296 milliliters water

This recipe makes 16 servings with 1159 calories, 5g of protein, and 123g of fat each. If $1.46 per serving falls in your budget, Sopes de Pollo con Frijoles (Chicken Sopes with Beans) might be an excellent gluten free recipe to try. Not Head to the store and pick up serrano pepper, tomatillos, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Place chicken in a medium saucepan and add chicken stock. Bring to a boil over high heat, reduce to a bare simmer, and cook, turning chicken occasionally, until center of chicken registers 150°F on an instant read thermometer, about 20 minutes.

Ingredients you will need

Chicken Stock

Whole Chicken

Equipment you will use

Kitchen Thermometer

Sauce Pan

Remove chicken from broth and allow to cool.

Ingredients you will need

Whole Chicken

Broth

While chicken cooks, preheat broiler to high.

Ingredients you will need

Whole Chicken

Equipment you will use

Broiler

Combine masa harina and water in a medium bowl and knead to combine.

Ingredients you will need

Masa Harina

Water

Equipment you will use

Bowl

Add additional water 1 tablespoon at a time until mixture comes together in a cohesive, non-crumbly dough. Cover with plastic and set aside.

Ingredients you will need

Dough

Water

Place tomatillos, poblano, jalapeño, and garlic, and onion on a foil-lined rimmed baking sheet and place under broil. Broil, turning occasionally, until lightly charred on all sides and vegetables are completely tender, about 10 minutes.

Ingredients you will need

Tomatillos

Vegetable

Poblano Pepper

Garlic

Onion

Equipment you will use

Baking Sheet

Aluminum Foil

Once vegetables are broiled and chicken is cooked, transfer broiled vegetables to a blender along with the cilantro and 1 cup of reserved chicken stock (discard or use the rest for another purpose). Blend on high speed until smooth. Season to taste with salt. Set salsa aside to cool.

Ingredients you will need

Chicken Stock

Vegetable

Cilantro

Whole Chicken

Salsa

Salt

Equipment you will use

Blender

When chicken is cool enough to handle, shred into 1-inch pieces and transfer to a medium skillet or saucepan.

Ingredients you will need

Whole Chicken

Equipment you will use

Sauce Pan

Frying Pan

Add 1 cup salsa verde and stir to combine. Season to taste with salt.

Ingredients you will need

Salsa Verde

Salt

Divide masa into approximately 16 balls. Press each ball in a tortilla-press lined with plastic into a disk approximately 1/4-inch thick and 4-inches wide. Use your fingertips to form a slight lip around the edge.

Ingredients you will need

Tortilla