Switch up your taco night with juicy and flavorful pollo asado sopes instead.
Servings: 4 to 6
1/2 cup olive oil
2 tablespoons garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin
1 1/2 teaspoons salt
4 boneless, skinless chicken breasts, butterflied
1/3 cup lime juice
1/3 cup orange juice
1 tablespoon paprika
1/2 teaspoon achiote powder
1/4 cup cilantro, chopped
1/2 white onion, sliced
1/2 orange, sliced
1 1/2 cups masa harina
1 1/4 cups warm water, plus more if needed
Whole black beans
Pico de gallo
Let's get Cooking...
Heat 1/2 cup oil in a small frying pan over medium-low heat. Whisk in garlic, cumin, salt and oregano. Set aside to cool.
In a bowl, add chicken, then sprinkle with oil/garlic mix. Add the rest of ingredients, mix and put in the refrigerator overnight to marinate.
Grill chicken on medium until internal temperature reaches 180 degrees F. Allow to cool before chopping into bite-sized pieces.
In a medium bowl, combine masa harina and warm water. Knead the dough until it reaches a uniform texture. Add water as needed so dough stays moist and doesn't crack.
Divide the dough into 10 pieces of the same size, and cover to seal in moisture until ready to use.
Cut a sandwich bag into two pieces and place 1 piece on the tortilla press. Place a dough ball on top and the other piece of plastic on top of that. Press down until the sope is about 4 inches wide. Repeat with remaining dough.
Place the sopes on a comal or griddle on medium-high heat for 1 minute on each side. Remove from heat and let cool for 45 seconds.
While the dough is still warm, pinch the edges with your fingers to form a border.
Pour some oil onto the griddle. Place the sopes back on, and fry each side for about 30 seconds until they have a nice golden color.
Remove from griddle; top with chopped chicken and serve with your favorite toppings.