Recipe courtesy Cynthia Garcia
TVFN, Calling All Cooks, Show #CA1B23
1 clove garlic
1 bay leaf
1/4 onion, whole
1 boneless chicken breast
1 1/2 cups chorizo
One packet Sopes***
2 cups refried beans, recipe follows
1 onion chopped small
2 bunches cilantro chopped
1 1/2 cups Crema Fresca Mexicana (Mexican table cream)
1 1/2 cups queso fresco (fresh cheese)
1 avocado, diced
3 ripe medium tomatoes cubed
1/2 head iceberg lettuce shredded
***Sopes are specially made thick tortillas with raised edges. They
are about 3 inches in diameter and are available at specialty Latin
For the boiled chicken: To a saucepan, add enough water to cover the
chicken, a clove of garlic, bay leaf, a couple peppercorns and 1/4 of
an onion and bring to a boil. Add the chicken and boil for about 20
minutes. Remove from the water and slice.
For the Chorizo: To a hot saute pan, add the chorizo and saute until
cooked through, about 10 minutes.
Fry the Sopes in plenty of canola oil. Drain and bring to the table.
Each ingredient should be on the table in a separate serving dish.
Each person constructs their own sope to taste. Please note: the
beans should always be at the bottom of the sope because they serve
as a binder.
This is a layered dish, do not mix all the ingredients. Usual serving
- 2 sopes per person. The sopes are eaten with your hands, no need
2 cups pinto beans
Water, to cover
1 small onion cut in large wedges
"Epazote" or Mexican oregano
In a low heat crock pot combine beans, water, onion, epazote (or
Mexican oregano) and ham bone. Cook until the beans are soft, add
salt to taste. Put beans in a skillet and mash with potato masher.
Option: You may substitute the home made beans with 2 cans of refried
The recipes for this program, which were provided by contributors and
guests who may not be professional chefs, have not been tested in the
Food Network's kitchens. Therefore, the Food Network cannot attest to
the accuracy of any of the recipes.
Prep Time: 5 minutes
Cook Time: 30 minutes