Chicken Tinga Sopes

Instructions

1. 1Place the about 680 g Chicken Breasts into a large 4-quart heavy-bottomed pot. Add the 1 medium Onion, 3 cloves Garlic, and enough cold water to cover the chicken by 2.54 cm. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. Carefully remove the chicken breasts from the pot and place them on a clean cutting board. Using two forks, shred the chicken into small pieces and set aside.
2. 2While the chicken is cooking, prepare the tinga sauce. Combine the 1 can (about 790 g) Tomatoes, 2 each Chipotle Peppers in Adobo Sauce, and 1/2 cup of the reserved chicken broth (from the pot) in a blender. Blend until the mixture is completely smooth.
3. 3Heat the 2 tablespoons Olive Oil in a large 30.48 cm skillet over medium heat (176.7°C/175°C). Carefully pour the blended tomato mixture into the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the sauce has thickened slightly and darkened in color.
4. 4Add the shredded chicken to the skillet with the thickened sauce. Stir well to coat all the chicken pieces. Reduce the heat to low, cover the skillet, and simmer for another 5 to 10 minutes, allowing the flavors to meld together.
5. 5Prepare the sopes. In a medium bowl, combine the 2 cups Masa Harina with 1 teaspoon Salt. Gradually add about 3/4 cup of warm water, mixing with your hands until a soft, pliable dough forms. Knead the dough for 2 to 3 minutes on a clean surface until it is smooth.
6. 6Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten each ball into a disc about 7.62-10.16 cm in diameter and about 0.635 cm thick.
7. 7Heat a lightly oiled griddle or a second 30.48 cm skillet over medium heat (176.7°C/175°C). Cook the sopes for 2 to 3 minutes per side, until they are lightly golden brown and slightly puffed. Carefully remove the cooked sopes from the griddle.
8. 8While the sopes are still warm, use your fingers to pinch the edges of each sope, creating a small raised rim around the outside. This will help hold the toppings.
9. 9Assemble the sopes. Place a generous spoonful of the chicken tinga mixture onto each sope. Top with 2 cups Shredded Lettuce, crumble 0.5 cup Queso Fresco over the lettuce, and finish with a drizzle of 0.25 cup Mexican Crema. Serve immediately.

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