Shredded Chicken Sopes
By :Ana Rodriguez
https://dfbkuy5licyr9.cloudfront.net/wp-content/uploads/2023/04/1edb1d83-35b8-4d31-9621-8da4338e331f-scaled-1046x1104-c-default.jpeg?x39145
https://dfbkuy5licyr9.cloudfront.net/wp-content/uploads/2023/04/1edb1d83-35b8-4d31-9621-8da4338e331f-scaled-1046x1104-c-default.jpeg?x39145
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Duration 30 Minutes
Cooking Technique Air Fry, Pressure Cook
Home Category Appetizer, Main Dishes
Servings
8 Servings
Ingredients
For the Sopes:
  • cups corn masa flour
  • 2 cups warm water
  • pinch of salt
For the Beans:
  • 1 cup dry black beans, soaked for 5 hours
  • Sufficient water
  • ½ onion
  • 1 clove garlic
  • 1 tbsp oil
  • Sea salt to taste
For the Shredded Chicken:
  • 2 lb chicken breasts, 1 kg
  • 1 onion, diced: half for the chicken, half for the salsa 
  • ½ onion, cut into strips  
  • 4 cloves garlic 2 for the chicken, 2 for the salsa 
  • 4 large Saladette tomatoes
  • 2 canned chipotle peppers
  • bouillon powder
  • Salt to taste
Toppings:
  • Lettuce,sour cream, cotija cheese, salsa, and avocado
Duration 30 Minutes
Cooking Technique Air Fry, Pressure Cook
Home Category Appetizer, Main Dishes
Servings
8 Servings
Ingredients
For the Sopes:
  • cups corn masa flour
  • 2 cups warm water
  • pinch of salt
For the Beans:
  • 1 cup dry black beans, soaked for 5 hours
  • Sufficient water
  • ½ onion
  • 1 clove garlic
  • 1 tbsp oil
  • Sea salt to taste
For the Shredded Chicken:
  • 2 lb chicken breasts, 1 kg
  • 1 onion, diced: half for the chicken, half for the salsa 
  • ½ onion, cut into strips  
  • 4 cloves garlic 2 for the chicken, 2 for the salsa 
  • 4 large Saladette tomatoes
  • 2 canned chipotle peppers
  • bouillon powder
  • Salt to taste
Toppings:
  • Lettuce,sour cream, cotija cheese, salsa, and avocado
https://dfbkuy5licyr9.cloudfront.net/wp-content/uploads/2023/04/1edb1d83-35b8-4d31-9621-8da4338e331f-scaled-1046x1104-c-default.jpeg?x39145
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Place the ingredients for the beans in the Instant Pot. Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 44 Minutes.
  2. Once done, crush with a potato masher and set aside.
  3. Place the chicken, sufficient water, onion, garlic, and broth in the pot.
  4. Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 25 Minutes.
  5. Once done, shred the chicken and set side.
  6. In the same pot, now on Saute, sauté the onion, garlic, and tomatoes with avocado oil. Once golden brown, add chicken broth (from what you cooked).
  7. Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
  8. Once done, blend everything together with the liquid and chipotle.
  9. On the same function, add avocado oil, the onion strips, and let soften. Add the chicken and tomato broth. Bring to a boil and check for seasoning. Set aside.
  10. Form a dough (masa) with the flour, water, and a pinch of salt. Roll into balls and form thick tortillas. Pinch the edges and drizzle with avocado oil.
  11. On the Instant Vortex control panel, press Air Fry, then set time to 10 Minutes and temperature to 375˚F (190˚C) . Press Start.
  12. Assemble the sopes by spreading beans on them and adding the shredded chicken and toppings. Enjoy!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.