Cactus Cornbreads (Sopes) and Chicken

Cactus Cornbreads (Sopes) and Chicken

3.5 2 ratings

Prep. 40 min

Total 1 h 10 min

8 portions

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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Also featured in

tasty mexican dinners 9 Recipes
UK and Ireland

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