Sopes are pre-Hispanic appetizers that consist of a thick corn base with a rim to contain the stew. Chicken tinga, originally from Puebla, combines tomato, onion and chipotle in a juicy and slightly smoky stew. Together they form one of the classics of Mexican street food.
Mexican
Chicken tinga soups
Chicken tinga sopes from Mexico: traditional step-by-step recipe, with chef tips and clear times.
- Mexico
- MAIN COURSES
- High protein
- easy
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 26 g
- Fiber 3 g
- Carbohydrates 38 g
- Fat 18 g
- Sodium 580 mg
Story behind the dish
Preparation
Chicken tinga sopes is a Mexican preparation with easy difficulty. Reserve about 65 minutes in total (25 for mise en place and preparation, 40 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of corn dough for tortillas.
- Have ready: 400 g shredded cooked chicken breast.
- Have ready: 3 ripe red tomatoes.
- Have ready: 2 chipotle chiles in adobo.
- Have ready: 1 julienned white onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Form dough balls
Form dough balls, flatten them leaving a raised edge and fry in hot oil until golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Drain the sopes on absorbent paper and keep warm.
Drain the sopes on absorbent paper and keep warm.
-
Sauté the onion in oil until transparent; add garlic and…
Sauté the onion in oil until transparent; add garlic and chopped tomatoes, cook 8 minutes.
-
Add the shredded chicken
Add the shredded chicken, chopped chipotles and bay leaf; cook 15 minutes over medium heat.
-
Adjust the salt and remove the bay leaf from the tinga
Adjust the salt and remove the bay leaf from the tinga. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Place the hot tinga on each sope
Place the hot tinga on each sope, top with lettuce, cream and fresh cheese.
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Serve immediately while the sopes maintain their texture…
Serve immediately while the sopes maintain their crispy texture on the edges.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with beef tinga cooked in the same sauce.
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