- Serves: 4-6 servings
- Prep Time: 2.5 hours
- Cook Time: 30 minutes
- 1 1/2 lbs. Boneless, Skinless Chicken Thighs
- 2 Jalapenos, chopped & seeds/ribs removed
- 1 (28 oz.) can Diced Tomatoes
- 1 Onion, chopped
- 6 cloves Garlic, chopped
- 1 Carrot, finely chopped
- 1 Bay Leaf
- 1/2 tsp. Oregano
- 2 c. Chicken Stock
- 1 1/2 c. Masa
- 1 1/4 c. Water
- 1/4 tsp. Salt
- 4 tbsp. Vegetable Oil or Lard
In a large pot, sear chicken thighs until browned. Add jalapenos, tomatoes, onion, garlic, carrot, stock, and herbs; cover and stew for about 2 hours or until chicken shreds easily with a fork.
To make the sopes, mix masa, salt, and water until uniform, being careful not to add too much water. Separate into 10 equal-sized balls and press until flattened but not overly thin. Pinch edges to create a well in the center. Heat oil or lard on a griddle, then cook sopes on both sides until golden.
Serve topped with chicken, refried beans, avocado, salsa, crema, and cheese. You can also add pickled jalapenos and carrots or thinly sliced radishes.