Cactus Cornbreads (Sopes) and Chicken

Chicken

• 1000 g water
• 700 g chicken breasts, skinless, cut in pieces
• ½ tsp fine sea salt
• ½ tsp ground black pepper

Salsa

• 2 garlic cloves, roasted (see tip)
• 500 g tomatoes, roasted, cut in pieces
• 200 g onions, roasted, halved
• 10 g serrano chillies, roasted, halved, deseeded
• 250 g poblano chillies, halved, deseeded
• 2 tsp fine sea salt

Sopes

• 300 g panela cheese (Mexican fresh cheese), cut in pieces (2 cm) (see tip)
• 250 g onions, quartered
• 500 g nopales cactus leaves, cut in pieces (see tip)
• 60 g water
• 1 tsp fine sea salt
• 400 g masa harina (e.g. Maseca, see tip)
• 400 g refried beans, tinned (see tip)
• 5 sprigs fresh coriander, leaves only, roughly chopped
• 250 g sour cream