Sopes de Pollo (Corn Masa Cakes with Chicken and Beans)
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Ingredients
- 300 g masa harina
- 300 g black beans
- 250 g cooked chicken breast, shredded
- 100 g iceberg lettuce, shredded
- 60 ml soured cream
- 50 g feta cheese
- 4 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 643 kcal
- Protein
- 32.3 g
- Carbohydrate
- 67.5 g
- of which sugars
- 2.5 g
- Fat
- 24.2 g
- of which saturates
- 6.3 g
- Fibre
- 8.9 g
- Salt
- 0.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the masa harina with 220ml warm water to make a soft dough, then divide into 8 balls and flatten into thick discs.
- 2
Fry the discs in the sunflower oil for 2-3 minutes a side until golden, then pinch up the edges while still warm to form a rim.
- 3
Mash the black beans with a splash of water and warm through.
- 4
Spread the beans over each sope, then top with the shredded chicken breast and lettuce.
- 5
Finish with a drizzle of soured cream and crumbled feta cheese.
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