Shredded Chicken Sopes

By: Ana Rodriguez

Shredded Chicken Sopes
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Air Fry, Pressure Cook
cuisine icon Keywords
1 kg, 2 for the salsa , 30 minutes, 8 servings, air fry, and avocado, bouillon powder, canned chipotle peppers, chicken breasts, corn masa flour, cut into strips, diced: half for the chicken, dry black beans, garlic, garlic 2 for the chicken, half for the salsa , instant pot, instant vortex, large saladette tomatoes, oil, onion, pinch of salt, pressure cook, salsa, salt to taste, sea salt to taste, soaked for 5 hours, sufficient water, warm water

serving icon Servings
8 Servings
Ingredients
  • 2½ cups corn masa flour
  • 2 cups warm water
  • pinch of salt
  • 1 cup dry black beans, soaked for 5 hours
  • Sufficient water
  • ½ onion
  • 1 clove garlic
  • 1 tbsp oil
  • Sea salt to taste
  • 2 lb chicken breasts, 1 kg
  • 1 onion, diced: half for the chicken, half for the salsa
  • ½ onion, cut into strips
  • 4 cloves garlic 2 for the chicken, 2 for the salsa
  • 4 large Saladette tomatoes
  • 2 canned chipotle peppers
  • bouillon powder
  • Salt to taste
  • Lettuce,sour cream, cotija cheese, salsa, and avocado
Instructions
  • Place the ingredients for the beans in the Instant Pot. Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 44 Minutes.
  • Once done, crush with a potato masher and set aside.
  • Place the chicken, sufficient water, onion, garlic, and broth in the pot.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 25 Minutes.
  • Once done, shred the chicken and set side.
  • In the same pot, now on Saute, sauté the onion, garlic, and tomatoes with avocado oil. Once golden brown, add chicken broth (from what you cooked).
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
  • Once done, blend everything together with the liquid and chipotle.
  • On the same function, add avocado oil, the onion strips, and let soften. Add the chicken and tomato broth. Bring to a boil and check for seasoning. Set aside.
  • Form a dough (masa) with the flour, water, and a pinch of salt. Roll into balls and form thick tortillas. Pinch the edges and drizzle with avocado oil.
  • On the Instant Vortex control panel, press Air Fry, then set time to 10 Minutes and temperature to 375˚F (190˚C) . Press Start.
  • Assemble the sopes by spreading beans on them and adding the shredded chicken and toppings. Enjoy!
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