Masa Shells with Chicken and Potatoes
Masa Shells with Chicken and Potatoes
Sopes de Pollo y PapaMasa shells (called sopes) are served all over Mexico. They are topped with just about anything and are quite addictive!
Ingrediënten
- Masa Shells for Sopes
- 2 skinless boneless chicken breast halves
- Oil for frying
- ½ medium white onion finely chopped
- 2 cooked boiling potatoes peeled and finely diced
- ½ teaspoon salt
- ½ cup green salsa purchased or homemade
- ½ cup crumbled cotija or mild feta cheese
- 6 small radishes thinly sliced
Instructies
- Prepare the masa shells.
- Then, cover and set aside.
- Cook the chicken breasts over medium heat in 1 cup of salted water until no longer pink in the center, about 8 minutes.
- Remove the pan from the heat and cool the chicken in the liquid about 10 minutes.
- When cool, shred the meat and reserve in a bowl.
- In a medium nonstick skillet, heat about 1 tablespoon of oil and cook the onion, stirring, until translucent, about 3 minutes.
- Add the diced potatoes and salt.
- Cook, stirring, until the potatoes start to brown, about 5 minutes.
- Transfer to the bowl with the chicken.
- Stir in the salsa.
- Set aside.
- Wipe out the skillet with paper towels.
- Add fresh oil to a depth of about 1 inch and cook over medium-high heat until the oil shimmers.
- Fry the reserved masa shells, 3 to 4 at a time, turning once until golden on both sides, about 2 minutes on each side.
- Drain on paper towels.
- Put a portion of the chicken mixture on each sope.
- Sprinkle each with cheese and garnish with thinly sliced radish rounds.
- Serve at once.
