Mini Sopes with Bayo Beans
Mini Sopes with Bayo Beans
ingredients
For chicken soup
1 chicken, cut into 8 pieces
200 g onion
200 g carrot
200 g celery
2 garlic cloves
5 lts water
1 cilantro little branch
Salt and pepper to your liking
500 g de Arroz súper extra Verde Valle®
Rice and chicken
500 g super extra rice, Verde Valle®
500 ml vegetable oil
100 g onion, chopped
5 liters chicken soup
5 pieces of tomato, grilled, blended and drained
2 garlic cloves, chopped
1 cooked chicken and cut into 8 pieces
Chile serrano to your liking
Cilantro, chopped, to your liking
Parsley, chopped to your liking
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1 package Isadora refried bayo beans
½ kg corn masa dough
¼ cup wheat flour
1 teaspoon salt
Water, as needed
½ cooked and shredded chicken breast
1 cup finely chopped lettuce
½ cup Mexican-style sour cream
½ cup crumbled fresh cheese
1 chopped tomato
Cookie cutters (assorted shapes)
Tortilla press
2 pieces of plastic wrap (to press dough)
PREPARATION
- Heat the refried bayo beans in a skillet. Set aside.
- In a mixing bowl, combine the masa with flour and salt. Gradually add water until the dough is smooth but not sticky. Form medium-sized balls. Using a tortilla press lined with plastic wrap, flatten the dough and cut out shapes using the cookie cutters. Cook the dough on a griddle (comal) on both sides until cooked through. Set aside.
- Spread refried beans on each sope, then top with shredded chicken, chopped lettuce, sour cream, cheese, and finish with chopped tomato. Serve and enjoy.
