Sopes de tinga

I found this recipe on Facebook by : Carleen Enaine Esquivel

Sopes de tinga ????? MaMa BeaRs way! ?


Mix 2 cups of maseca ,1 tablespoon of salt,and about 1 cup of HOT water if it needs more add more water.

You want the masa a little bit wet when its finished. Mix with a spoon until it cools then use your hands. Make balls and flat to the size of your palm.

Cook on a hot skillet with light oil 5 minutes each side. When its done smash the ends to make a little wall around them. It prevents the toppings from falling off. Then deep fry in hot oil for 5 min.


Rinse and wash 4 boneless chicken breasts, then boil for 40 minutes with korr seasoning. I used about 4 tablespoons. Sautte in light oil 1 sliced onion with seasonings I used greek . Add shredded chicken, 1 small can of tomato sauce, 1 small can of chipotle sauce ,1 cup of water and simmer for 20 minutes .

Smash 2 cans of sun vista pinto beans (any brand works) with 1/2 cup of cheddar cheese. Add to sopes with meat. Last step add toppings shredded lettuce, queso fresco, and sour cream.

Enjoy ??