Smoked Chicken & Poblano Sopes with Fried Egg & Avocado

Smoked Chicken & Poblano Sopes with Fried Egg & Avocado ingredients

• 2 cups masa harina
• 1.5 cups warm water
• 0.5 tsp kosher salt
• 4 tbsp vegetable oil
• 1 large poblano pepper
• 0.5 cup white onion
• 2 cloves garlic cloves
• 0.75 cup corn kernels
• 1.5 cups cooked smoked chicken
• 1 tbsp lime juice
• 0.25 cup fresh cilantro
• 4 eggs large eggs
• 1 medium avocado
• 0.5 cup queso fresco
• 0.25 cup Mexican crema

How to make Smoked Chicken & Poblano Sopes with Fried Egg & Avocado

1. To prepare the sopes, in a large bowl, combine 2 cups masa harina and 0.5 tsp kosher salt. Gradually add 1.5 cups warm water, mixing with your hands until a soft, pliable dough forms. If the dough is too dry, add water 1 tablespoon at a time; if too wet, add a little more masa harina. Knead for 2-3 minutes until smooth.
2. Divide the dough into 8 equal portions. Roll each portion into a ball. Using a tortilla press or the bottom of a heavy skillet between two pieces of plastic wrap, flatten each ball into a 3-4 inch thick disc, about 1/4 inch thick.
3. Heat a comal or a heavy-bottomed skillet over medium heat. Cook the masa discs for 2-3 minutes per side, until they are lightly browned and cooked through. They will puff up slightly.
4. While the sopes are still warm, carefully pinch up the edges of each disc to form a small border, creating a cup-like shape. This prevents the filling from spilling out.
5. For the chicken and poblano filling, heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 1 large poblano pepper (diced, seeds removed for less heat) and 0.5 cup diced white onion. Sauté for 5-7 minutes until softened and lightly charred.
6. Add 2 minced garlic cloves and 0.75 cup corn kernels to the skillet. Cook for another 2-3 minutes, stirring, until the garlic is fragrant and the corn is slightly tender. Stir in 1.5 cups cooked shredded smoked chicken, 1 tbsp lime juice, and 0.25 cup fresh cilantro. Cook for 2-3 minutes more until the chicken is heated through and flavors are combined.
7. To crisp the sopes, heat 3 tbsp vegetable oil in a clean skillet over medium-high heat. Fry the prepared sopes for 1-2 minutes per side until golden brown and crispy. Drain on paper towels and season lightly with salt.
8. In the same skillet, or a separate one, fry the 4 large eggs to your desired doneness, ideally sunny-side up or over easy, so the yolk can drizzle over the sopes.
9. To assemble, place two crispy sopes on each plate. Spoon a generous amount of the warm smoked chicken and poblano filling onto each sope. Top each sope with a fried egg.
10. Garnish with sliced 1 medium avocado, crumbled 0.5 cup queso fresco, and a drizzle of 0.25 cup Mexican crema. Serve immediately.

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