This winter weather has me feeling “meh” and it’s making me miss my days in NYC and Hoboken. I miss the excitement, adventures, museums, the buzz and energy but most importantly I miss the food. Out here in suburbia you can only get Italian and then some more Italian. Pizza is nice but I miss bucket-list worthy eats and of course good Mexican.
My need for Mexican food this week was extremely intense. So intense that a quesadilla or Tuesday Taco night were not going to do the trick, so I decided to prepare sopes, a popular and delicious antojito Mexicano (street snack). Sopes (corn cakes) are kind of like a really small and thick tortilla but with a border around the edges…. like a barrier to contain the toppings. Yes, toppings! Shredded chicken, pork or beef, beans, lettuce, pico de gallo, pickled carrots, avocado, radishes and salsa.
Sopes are made with “maseca”, a soft flour made from finely dried hominy corn that has been soaked in limewater. This soaking process is what gives tortillas their flavor. Sopes are usually made with lard and deep fried but I’m making nutritious Mexican food so I skipped the lard and deep frying and added spinach, ground flax and chia seeds. I went for a slow cooker shredded chicken filling made with fresh tomatoes, chipotles, herbs and spices.
Chipotle Chicken Sopes
- 2 skinless boneless chicken breast
- 4 Chipotles in Adobo sauce (warning, it’s spicy)
- 6 Roma tomatoes, peeled, seeded, and diced
- 2 garlic cloves, minced
- 1 tsp. each dried oregano, cumin powder and onion powder
- ¾ tsp. salt
- Place chicken & other ingredients in the slow cooker and cook for 4 hours on low.
- Remove chicken and shredded with 2 forks, set aside.
- Transfer sauce to blender, add 1 tbsp. olive oil and blend until smooth.
- Transfer sauce to large skillet over medium heat and cook for about 5 minutes or until it thickens a little bit. Toss shredded chicken into sauce. Set aside.
- 2 cups maseca
- 1 1/2 cups water
- 6 oz. baby spinach bag
- 1 tbsp. ground flax seeds
- 1tbsp ground chia seeds
- Heat a large skillet over medium-heat and spray with olive oil. Add the spinach toss until it wilts. Wrap the cooked spinach in several paper towels and squeeze out as much water as you can. Give the spinach a rough chop and set aside.
- In a medium size bowl mix the maseca and the water. Mix together until you form a ball of dough.
- Add spinach, flax and chia seed and mix again until you form a ball of dough and spinach/flax/chia seeds are well incorporated.
- Divide dough into 20 small balls and cover with plastic wrap to prevent them from drying out.
- Preheat a non-stick skillet over medium-heat.
- Flatten the small balls with your hands and cook for about 1- 1 1/2 minutes on each side, until you see brown marks on the sopes.
- Remove the sope from the skillet and pinch the edges using your thumb and index finger to create a little border. You can cook about 5-6 sopes at a time. Repeat steps 6-7 until all the sopes have been formed.
- Top the sopes with chipotle chicken, pico de gallo and some sliced radish.