Cactus Cornbreads (Sopes) and Chicken

Cactus Cornbreads (Sopes) and Chicken

3.5 2 ratings

Prep. 40 min

Total 1 h 10 min

8 portions

Ingredients

Chicken

water
1000 g
chicken breasts, skinless cut in pieces
700 g
fine sea salt
½ tsp
ground black pepper
½ tsp

Salsa

garlic cloves roasted (see tip)
2
tomatoes roasted, cut in pieces
500 g
onions roasted, halved
200 g
serrano chillies roasted, halved, deseeded
10 g
poblano chillies halved, deseeded
250 g
fine sea salt
2 tsp

Sopes

panela cheese (Mexican fresh cheese) cut in pieces (2 cm) (see tip)
300 g
onions quartered
250 g
nopales cactus leaves cut in pieces (see tip)
500 g
water
60 g
fine sea salt
1 tsp
masa harina (e.g. Maseca, see tip)
400 g
refried beans, tinned (see tip)
400 g
fresh coriander leaves only, roughly chopped
5 sprigs
sour cream
250 g

Difficulty

easy

Nutrition per 1 portion

Protein 47 g

Calories 2515 kJ / 599 kcal

Fat 14 g

Carbohydrates 66 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

tasty mexican dinners 9 Recipes
UK and Ireland

You might also like...

Show all

Green Curry Chicken

55 min

Chicken Étouffée

45 min

Chicken with creamy vegetable sauce

50 min

Meatballs with tomato sauce

45 min

Stuffed Brioche with Pork, Swiss Chard, Fennel and Cheese

5 h

Leftover Turkey and Veg Bake

1 h

Mexican Chicken Ring

55 min

Moroccan Lamb Meatballs with Batbout Flatbreads

1 h 35 min

Lamb Tagine with Apricots and Honey

1 h 50 min

Cevapcici with Ajvar (Balkan sausage with Aubergine and Pepper Dip)

2 h

Meatballs with Rice, Peppers and Curry Sauce

45 min

Turkey Burgers with Caramelised Onion and Pepper

30 min

Show all