Masa Shells with Refried Beans and Chicken
Sopes de Pollo y Frijoles Refritos
Warm refried beans, finely diced fried potatoes, green onion, chicken, and spicy green salsa add up to one of the most popular sopes ever. The sopes and layered components can be made ahead. The final frying and filling of the sopes goes pretty fast. Make plenty, for they'll be snapped up quickly.
Ingrediënten
Makes about 16 appetizers
- Pan-Roasted Tomatillo Sauce or purchased green salsa
- Masa Shells for Sopes
- Shredded Chicken
- 3 teaspoons olive oil
- 2 medium cooked potatoes peeled and cut into 1⁄4-inch dice
- 2 green onions finely chopped
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- Oil for frying
- 1 cup heated refried beans canned or homemade
- Green salsa purchased or homemade
- Sour cream
- Sliced radishes optional
Instructies
- Prepare the salsa.
- Reserve.
- Then, prepare the masa shells.
- Cover and set aside.
- Then, prepare the shredded chicken.
- Cover and set aside, or if made ahead, refrigerate until ready to use.
- Then, in a nonstick skillet, heat the oil over medium heat and cook the potato, stirring, until lightly browned, about 5 minutes.
- Add the onions, salt and pepper.
- Cook for 1 minute.
- Reserve in the pan off heat.
- In another skillet, pour oil to a depth of about 1 inch and cook over medium-high heat until the oil shimmers.
- Fry the masa shells, 3 or 4 at a time, turning once until golden on both sides.
- Drain on paper towels.
- Spread about 1 teaspoon of warm refried beans on each shell.
- Add about 1 teaspoon potato and 1 tablespoon of the shredded chicken.
- Top with 1 teaspoon of salsa and a dollop of sour cream.
- Add a thin slice of radish on top of the sour cream, if desired.
- Serve at once.
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