Chicken and Chorizo Tinga Sopes
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
4.00
Loading...25 Min
12
Servings
15
ingredients
In this recipe our sopes are filled with a traditional preparation from Puebla, Mexico, featuring Chorizo, Sour Cream, Queso Fresco, and chipotle chiles.
Ingredients
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vegetable oil for frying
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1 medium onion diced
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4 large cloves garlic minced
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1 (28 oz.) can whole tomatoes
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3 canned chipotle peppers
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½ Tbsp. dried oregano
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½ (14 oz.) pkg. Supremo® Pork Chorizo from V&V SUPREMO® cooked
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1 Tbsp apple cider vinegar
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salt to taste
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1 tsp. sugar
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2 cups chicken cooked, and shredded
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1 pkg. Corn Sopes from V&V SUPREMO®
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1 cup Supremo® Mexican Sour Cream from V&V SUPREMO®
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¾ cup Queso Fresco Cheese from V&V SUPREMO®, crumbled
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1 avocado diced
6 Steps to complete
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1Preheat a medium skillet over medium heat for 1 minute. Add 1 Tbsp of vegetable oil and heat for 1 minute.
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2Add onions and sauté until lightly browned. (About 3 minutes) Add garlic and cook for 1 minute.
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3Meanwhile in the blender place tomatoes, chipotle peppers, oregano, vinegar, sugar and salt to taste. Blend well. Pour the sauce into the skillet. Add cooked chorizo, Cook over medium heat for 5 minutes, stirring occasionally.
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4Add shredded chicken and simmer for 5 minutes.
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5Heat oil in a pan over medium heat for about 3 to 4 minutes. (Approximately ½ inch of oil) Place the sopes in the pan and fry for 1½ minutes on each side. Place them on paper towels to drain the excess oil.
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6Portion the chicken into the sopes. Top with cheese, avocado slices and plenty of sour cream.
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