Green Chile Chicken Sopes with Egg | Inn of the Turquoise Bear
Try Innkeeper Dan's innovative sope, a savory corn base topped with chicken and New Mexican green chile—quick, comforting, and a guest favorite!
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Wooden spoon
- Fork
- Spatula
- Measuring spoon
- Plastic wrap
- Parchment paper
- Saucer
- Paper towel
- Oven
Ingredients
- 2 Chicken Breasts and/or Thighs
- 1 Tbs Cumin
- 4 Cloves Garlic
- 1/2 White Onion
- 4 Tbs Roasted New Mexico Green Chile
- ½ cup half n half or milk (can be omitted)
- 1 tsp fresh or dried oregano
- 1 tsp fresh or dried thyme
- 2 cups masa harina corn flour
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 1/2 tsp Kosher salt
- 2 teaspoons sugar
- ¼ cup corn niblets, fresh or frozen
- 1 chopped green onion
- 4-5 sprigs of parsley or cilantro chopped
- 3 Tbs Olive or other vegetable oil
- 1/3 cup crumbled queso fresco (can be omitted)
- Diced Avocado
- Diced Tomato
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