Sopes filled with Mexican Style Beer Stewed Chicken and Malt Pickled Red Onions
Sopes filled with Mexican Style Beer Stewed Chicken and Malt Pickled Red Onions: Fried Mexican style sopes filled shredded stewed chicken in a smoked doppelbock.
| Servings | Prep Time |
| 10 – 12sopes | 30minute |
| Cook Time |
| 5minute |
|
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Ingredients
- 10 – 12each sopes,available at most Hispanic Markets or can be made from masa dough
- 2cup refried beans,black, pinto or other variety of bean
- 1recipe Mexican Style Beer Stewed Chickenrecipe here
- 1cup Mexican crema,crème fraîche or sour cream
- 1recipe Malt Pickled Red Onions,recipe here
- 1bunch cilantro,washed and leaves picked for garnish
- 1each chili, fresno,or jalapeño, sliced thin, , seeds removed for less heat
Instructions
- In a deep fryer or cast iron skillet filled with 350°F | 177°C oil, fry the sope until crispy golden, about 3 – 5 minutes. Remove to a paper towel-covered plate to drain upside down. Flip over the sope and fill with a large spoonful of refried beans, shredded Mexican Style Beer Stewed chicken thighs, crema, a few Malt Pickled Red Onions, cheese, cilantro and a few thin slices of chilies. Repeat with remaining sope rounds and serve immediately.
Recipe Notes
Beer Pairing Suggestions:
I like to pair these style sopes with a Vienna Lager or Munich Helles Lager. The Malt Pickled Red Onions add a bit of acid to balance out the refried beans, smoky notes from the malt forward Smoked Doppelbock used to stew the chicken thighs and the tart from the crema. These flavors will pair nicely with these styles of lagers.
Recipe Variations:
- Substitute the Mexican Style Beer Stewed Chicken Thighs for Lamb Chili infused with Stout Beer and make the refried beans with Smoked Porter Black Beans and use the IPA Sour Cream Sauce to garnish along with the Malt Pickled Red Onions.