Chicken, Apple & Brussels Sprout Sopes
This recipe is an ode to my beautiful Aunt Judith! When I was a kid and would visit her she would make these amazing chicken & apple burritos with sour cream. At the time I thought it was so weird…until I tried it! These sopes capture the same essence and flavor of those burritos. The combination of the hot sope, hot beans and cold sprouts on top with crunchy apple is refreshing and satisfying. This one has a lot of components to it, so spread it out over a few days if you can! I will post recipes soon for all the parts so you can make it all from scratch. In the meantime, store bought will do in a pinch.
8 sope tortillas (available at most Latin stores)
32 oz refried black beans
1 cooked rotisserie chicken (or 3 shredded chicken breasts)
4 cups shaved brussels sprouts
1 cup spicy salsa verde
1 cup canola oil
4.5 tablespoons extra virgin olive oil
1.5 tablespoons apple cinder vinegar
1 teaspoons Dijon mustard
1 teaspoon maple syrup
1/2 cup crumbled Cotija cheese
1 Granny Smith apple, peeled. cored and cut julienne
sour cream if desired
How to Make It
First Step: Prepare the Dressing
In a blender or shaker, combine olive oil, cider vinegar, dijon and maple syrup. Season with salt and pepper. Shake or blend to combine and set aside.
Second Step: Prepare the Sopes & Heat Components
Heat a small sauce pan and add canola oil. Heat until a drop of water sizzles when dropped in.
Add sopes, 1 or 2 at a time and fry until golden. Remove and place on paper towels to drain.
Meanwhile, heat refried beans and chicken
Toss brussels sprouts & apple with dressing and let sit at least 10 min
Third Step: Assemble
On a serving platter, arrange sopes. Pile with components:
dressed Brussels Sprouts
Bon Appétit, Enjoy, Provecho!