Name: Sopes with Chicken, Black Beans & Corn
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 cups masa harina; 1 1/4 cups warm water; 1/2 tsp kosher salt; 1/2 cup cotija cheese, crumbled; 1/2 cup black beans, cooked and lightly mashed; 1/2 cup corn kernels, fresh or thawed if frozen; 1 cup shredded rotisserie chicken; 1/2 cup crema or sour cream; 1/4 cup fresh cilantro, chopped; 1/2 cup pickled red onions; 1 ripe avocado, sliced; 1/4 cup radishes, thinly sliced; 1/2 cup tomatillo salsa (store-bought or homemade); Vegetable oil, for cooking

Sopes with Chicken, Black Beans & Corn

miradu

Break away from basic tacos with this vibrant Cinco de Mayo feast: Sopes with Chicken, Black Beans & Corn—an interactive, festive meal perfect for sharing. Sopes are thick, hand-formed corn cakes with crisped edges and a soft center, piled high with layers of flavor and texture. Each bite delivers creamy beans, juicy chicken, sweet corn, salty cotija, crunchy radish, and tangy salsa. The array of toppings means everyone can customize their own, making it as fun to build as it is to eat. It’s a crowd-pleasing centerpiece for your Cinco de Mayo celebration!

Ingredients

Instructions

In a mixing bowl, combine masa harina, warm water, and salt. Mix until a soft dough forms. Let rest 10 minutes.
Divide dough into 8 balls. Flatten each into a thick disk (~3 inches wide, 1/2-inch thick).
Heat a large skillet or griddle over medium-high. Brush with vegetable oil. Cook sopes 2–3 minutes per side until golden spots appear.
Remove sopes and, while still warm, pinch the edges upward to form little walls. Set aside.
In a small bowl, mix black beans and corn. In another, toss chicken with a bit of salt if desired.
To assemble, spread a spoonful of black bean-corn mixture onto each sope. Top with chicken, cotija cheese, crema, pickled onions, avocado, and radish.
Spoon salsa over the top and sprinkle with cilantro. Serve immediately, letting guests build their own with favorite toppings.