On this episode of "Lindita's Kitchen," learn how to make Mexican sopes with chicken tinga.  Here's the recipe:

Lindita’s Sopes

Making sopes from scratch has always brought me comfort, creativity, and memories of family gathered around the kitchen table. What began as a traditional recipe became my own special creation filled with bold flavor, warmth and creativity.

My Chicken Tinga Sopes are one of my favorite comfort dishes to make. I take tender shredded chicken simmered in a smoky tomato – chipotle sauce, and blend it with my own Lindita’s seasoning, creating a rich, savory flavor that brings every bite to life. Layered over crispy handmade sopes with beans, fresh toppings with queso fresco. They became one of my favorite dishes to share with family and friends.

Sweet Dessert Sopes — warm cinnamon masa topped with strawberries, cream, bananas and blueberries, and other sweet flavors inspired by celebration and tradition.

Every recipe from my kitchen is made with love and comfort. Bringing people together one sope at a time.

Traditional Sope Masa

• 2 cups Masa Harina
• 1 ½ cups warm water
• ½ teaspoon salt 
• ¼ - ½  cup corn/canola or vegetable oil for shallow frying

Mix masa and water/salt. Form golf-ball sized balls, flatten to 3 to 4 inches wide and 1/4 – inch thick. Feel free to use a tortilla press. Cook on skillet or a comal over medium heat 1–2 minute per side. Pinch edges while warm . Fry 30 to 60 seconds per side until lightly crisp.

Lindita’s Chicken Tinga Sopes

• 3 cups shredded chicken
• 2 tomatoes, quartered
• 1 small onion, quartered 
• Two garlic cloves
• 2-3 chipotle peppers in adobo
• 1 teaspoon paprika
• 1 teaspoon Mexican oregano
• 1/2 teaspoon ground cumin
• 1/2 cup chicken broth 
• 2 tablespoons Lindita’s Mild Salsa Mix Seasoning
• Salt and pepper to taste 
• 1 tablespoon olive oil 

Toppings

Refried beans, lettuce, salsa, queso fresco, cilantro… or whatever your taste buds desire.

Let’s get this party started🪇

Blend tomatoes, onion, garlic, chipotle, and broth. Heat oil, cook sauce with Lindita’s seasonings for 5 minutes, add chicken and simmer for 10 minutes. 

Build sopes with beans, tinga and toppings.

Makes 10-12 Sopes

Lindita’s Sweet Dessert Sopes

Warm, golden sweet masa, coated in cinnamon sugar, and topped with creamy, fruity dessert toppings.

​Sweet Sope Masa

• 2 cups Masa Harina
• 1 1/2 cups warm water
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• pinch of salt 
• ¼ - ½  cup corn, canola or vegetable oil for shallow frying

Optional dessert toppings

Fresh strawberries, banana slices, whipped cream, powdered sugar, honey, and blueberries.

For cinnamon cinnamon sugar topping 

•  ¼ cup sugar 
• 1 teaspoon sugar

Step-by-step instructions

In a large bowl, mix masa harina, sugar, cinnamon, salt, and vanilla extract.

Slowly add warm water and mix until the dough feel soft and smooth. 

Form golf-ball sized balls, flatten to 3 to 4 inches wide and 1/4 – inch thick. Feel free to use a tortilla press. 

Cook on skillet or a comal over medium heat, 1–2 minutes per side until lightly golden, pinch edges while warm. 

Heat in a shallow skillet. Fry 30 to 60 seconds per side until lightly crisp.

Drain on paper towels.

Mix cinnamon and sugar together, then sprinkle over warm sopes. Add your favorite toppings and serve warm.

Makes 10- 12 sopes