Recipe Station

Here's everything you need for these spicy, savory pulled chicken sopas. This recipe requires 15 minutes of prep time and 30 minutes of cooking time, and makes between eight and 10 sopas.

Ingredients to Gather

For the chicken:
3/4 cup Stubb’s Sticky Sweet Bar-B-Q sauce
1 tablespoon tequila
1 chipotle en adobo, finely chopped
2 teaspoons adobo sauce (from the can of chipotles en adobo)
1/4 teaspoon ground cumin
1 teaspoon freshly squeezed lime juice
2 tablespoons water
2 large bone-in, skin-on chicken breasts (3/4 to 1 pound total)
For the sopes:
2 tablespoons vegetable oil, plus additional as needed
8 sopes (see Recipe Note)
For the toppings:
1 1/2 cups shredded lettuce
1 1/2 cups shredded cheddar cheese
1 large ripe tomato, finely chopped
2 pitted avocados, flesh removed and diced
1/2 cup sour cream
1 teaspoon Stubb’s Sticky Sweet Bar-B-Q sauce

Directions to Follow

1 Make the cooking sauce: Combine the barbecue sauce, tequila, chopped chipotle pepper, adobo sauce, cumin, lime juice and water in a medium saucepan. Stir thoroughly to combine.

2 Cook the chicken: Add chicken to the pan and turn to coat with sauce. Bring the liquid to a simmer over medium-high heat.
Turn the heat to low, cover the pot, and continue to cook 20 to 25 minutes until the chicken is tender, no longer pink, and registers 165F in the thickest part.
Remove the pan from heat.

3 Shred the chicken: Remove chicken from poaching liquid and transfer to a cutting board. Reserve the reduced barbecue sauce. Let the chicken cool for 5 minutes.
Remove and discard skin and bones from chicken. Shred the chicken using your fingers or two forks.

4 Toss the chicken with sauce: Return meat to the pan and toss with sauce to evenly coat. Return to low heat and simmer to meld flavors and warmed through.
At this point, the chicken can be cooled and refrigerated for up to 3 days. Reheat over low heat on the stovetop before continuing, adding a little bit of water to the bottom of the pot to prevent it from sticking if needed.

5 When ready to serve, fry the sopes: Place a baking sheet in the oven and preheat to 225ºF degrees. Place a plate lined with paper towels near the stove.
Heat the oil in a large skillet over medium-high heat. When oil is shimmering, add the sopes in a single layer with some space between each one. Work in batches to prevent overcrowding if necessary.

After this, fry until the underside is golden, usually about 2 minutes, and then flip and cook on the other side. When it's done, place on the paper towel-lined plate for a minute or two to drain, and then place in the oven. Fry the rest of the sopas, adding additional oil to the pan as needed. Finally, assemble the sopas. To do this, arrange them on a platter and then top generously with the pulled chicken and then add the lettuce, cheese, tomato and avocado on top. Take the sour cream and BBQ sauce and whisk them together in a small bowl, and then drizzle some over the top of each sopa and serve the sopas warm.

Wow! Don't these sopas sound delicious? Have you ever made sopas? What do you think of this recipe? Share your thoughts in the comment section below!

Source: Simply Recipes