I came back from the beach to find these
in the fridge.
Gummy, doughy little Masa cakes called sopes. Usually, you steam or grill them and fill with a savory meat saucy thing. The Masa turns a cheesy consistency and the whole dish should remind you of a tamale.
Texture in food is a big thing for me, so they are, Far and Large, my least favorite Latin ingredient.
I’ve been craving a good tortilla soup lately, so I decided to deconstruct (a nice word for chopping them to hell) and used them as Masa flour for my Chicken Masa Soup.
– If you don’t happen to have your own package of redi-made sopes in your fridge… you can use cornmeal…or regular Masa.
Chicken Masa Soup
4 Chicken Thighs – (Bone In / Skin On)
2 Cups Tomato Juice
2 Cups Chicken Stock
1 Medium Onion – Minced
2 Poblano Peppers – Diced
1 Red Bell Pepper – Julienne
1 Clove Garlic – Chopped
1 Bay Leaf
1 Tablespoon Oregano
2 Teaspoons Ground Cumin
1/2 Teaspoon Black Pepper
2 Tablespoons Oil
2 Teaspoons Salt
1 Teaspoon Red Pepper Flakes (Optional)
4 Sopes (or – 1/2 Cup Masa Flour) + 1 additional sopes diced
1/2 Cup Oil
1 Avocado – Diced
- On Medium High heat, add the oil, peppers, garlic and spices – saute until the spices heat and begin to perfume
- Add the chicken, stock and juice, reduce to medium and cover
- Cook for 45 minutes
- Remove the chicken and shred the meat, discarding the skin and bones
- Return the chicken to the pot with the chopped sopes (or the Masa flour)
- Reduce the heat to low and stir until all the sopes are dissolved and begin to thicken the soup
- In a separate pan, heat the 1/2 cup of oil and fry the remaining diced sopes until brown and crispy – drain on a paper towel and sprinkle with salt
- To Serve:
- Ladle 1/4 of the soup into a large bowl and top with 1/4 of the diced avocado and fried sopes