Handmade corn cups topped with smoky chipotle chicken and pickled onions.
Ingredients
Scale
Measurement units
- 2 cup masa harina
- 1 ¼ cup warm water
- 1 tsp salt
- ½ cup lard
- 2 cup chicken tinga
- 1 whole avocado
- ½ cup Mexican crema
- 2 tbsp lime juice
- ½ cup red onion, pickled
- ¼ cup fresh cilantro
- ½ cup queso fresco
Ingredients
Scale
Measurement units
- 2 cup masa harina
- 1 ¼ cup warm water
- 1 tsp salt
- ½ cup lard
- 2 cup chicken tinga
- 1 whole avocado
- ½ cup Mexican crema
- 2 tbsp lime juice
- ½ cup red onion, pickled
- ¼ cup fresh cilantro
- ½ cup queso fresco
Instructions
Make the masa and form sopes
Mix masa, water, salt. Form 8 thick discs. Cook on comal. Pinch edges while warm. Fry until golden.
Equipment
- comal
Ingredients
- masa (2 cup)
- lard (½ cup)
- salt (1 tsp)
- warm water (¾ cup)
Make the avocado crema
Blend avocado with crema, lime juice, and pinch of salt until smooth.
Ingredients
- avocado (1 whole)
- crema (½ cup)
- lime (2 tbsp)
Assemble to serve
Top sopes with warm tinga, avocado crema, pickled onions, queso fresco, cilantro.
Ingredients
- tinga (2 cup)
- pickled onion (½ cup)
- queso (½ cup)
- cilantro (¼ cup)
Before you cook
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