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Cactus Cornbreads (Sopes) and Chicken

Cactus Cornbreads (Sopes) and Chicken
3.5 2 rating
Prep. 40 min
Total 1 h 10 min
8 portions
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Ingredients

Chicken
  • water
    1000 g
  • chicken breasts, skinless cut in pieces
    700 g
  • fine sea salt
    ½ tsp
  • ground black pepper
    ½ tsp
Salsa
  • garlic cloves roasted (see tip)
    2
  • tomatoes roasted, cut in pieces
    500 g
  • onions roasted, halved
    200 g
  • serrano chillies roasted, halved, deseeded
    10 g
  • poblano chillies halved, deseeded
    250 g
  • fine sea salt
    2 tsp
Sopes
  • panela cheese (Mexican fresh cheese) cut in pieces (2 cm) (see tip)
    300 g
  • onions quartered
    250 g
  • nopales cactus leaves cut in pieces (see tip)
    500 g
  • water
    60 g
  • fine sea salt
    1 tsp
  • masa harina (e.g. Maseca, see tip)
    400 g
  • refried beans, tinned (see tip)
    400 g
  • fresh coriander leaves only, roughly chopped
    5 sprigs
  • sour cream
    250 g

Difficulty

easy

Nutrition per 1 portion

Protein 47 g
Calories 2515 kJ / 599 kcal
Fat 14 g
Carbohydrates 66 g

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