Authentic Mexican Chicken Street Tacos with Fresh Guacamole and Crumbled Cheese - Lone Recipes

The pot lid rattles and you know dinner is almost ready. That little hiss from the valve makes your mouth water, signaling that something good's happening inside. You catch that familiar smell of masa and chiles mingling, and your stomach does a little happy dance.

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You feel that pressure building up inside, kinda like anticipation before a big moment. The broth depth inside the cooker bubbles quietly while the sealed steam works its way through every grain. You notice the sealing ring holds tight, keeping everything super fresh and juicy.

Once the valve releases that little hiss, you quickly get ready for the quick release step. You recall how the slow release is tempting but sometimes you gotta move fast to keep your sopes just right. All that careful timing means dinner's gonna be just perfect in texture and flavor.

The Truth About Fast Tender Results

• Pressure cooking squeezes in time by raising the boiling point of water, so your sopes soften quicker.
• The sealing ring traps steam, cooking masa and salsas evenly without drying out the edges.
• Broth depth inside the cooker helps infuse every bite with deep flavors you won’t get from just a skillet.
• Valve hiss signals the cooker is doing its work, so don’t rush to open it.
• Quick release keeps your sopes from getting mushy after cooking, perfect for that crisp edge.
• Slow release is good when you want extra tender beans or deeper salsa flavors.
• Using a pressure cooker means less babysitting and more time to prep your toppings or relax.

All the Pieces for This Meal

• 2 cups masa harina or corn tortilla flour like Maseca.
• 2 cups water, but you might need more if dough feels dry.
• A pinch of kosher or coarse sea salt to bring out flavors.
• 1 cup refried beans, smooth and ready to spread.
• ½ cup finely chopped white onion for that fresh crunch.
• ½ cup crumbled queso fresco or cotija cheese, salty and soft.
• ½ cup shredded romaine lettuce, bright green and crisp.
• 1 recipe Quick Roasted Tomatillo Salsita to finish with a tangy kick.

Each ingredient plays a part in building the perfect sope experience. That masa harina is your base, soft but sturdy. The water binds it all, creating a dough that’s easy to handle. The salt? Just a little spark to make everything pop.

Refried beans add a creamy layer that holds toppings like a dream. Fresh onion and lettuce add pops of texture and color. Cheese brings that salty bite. And the salsa? Oh heck yes, that’s where all the flavors come together!

Walking Through Every Single Move

Start by mixing masa harina with your water and salt in a big bowl. You wanna get a soft dough, kinda sticky but firm enough to handle. If it feels dry, add water bit by bit till it's just right.

Then divide the dough into 10 parts, rolling each into a ball. Flatten those balls into discs about 3 inches wide. It’s okay if they aren’t perfect circles; rustic is good here.

Heat a dry skillet or griddle over medium-high. Cook each sope disc for 1-2 minutes each side, until they get some light brown spots. That’s where the flavor lives.

While still warm, pinch the edges of each disc upwards. This creates the walls to hold all your toppings. It’s kinda fun, you’ll see.

Pop your sopes back into the skillet and crisp for another 2-3 minutes per side. You want 'em crispy but not rock hard.

Finally, spread a thick layer of refried beans on each sope. Top with chopped onion, shredded lettuce, and crumbled cheese. Add a spoonful of that Quick Roasted Tomatillo Salsita right on top before serving. That’s it, you got yourself a plate of heaven!

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Quick Tricks That Save Your Time

• Mix masa dough while your pressure cooker heats up to multitask like a pro.
• Use quick release right after cooking to keep sopes from getting soggy.
• Prepare toppings like onion and lettuce while sopes crisp on the skillet.
• Make extra salsa and store it—it’s great for snacks or adding to other meals.

These tweaks save you minutes that add up to less time standing in the kitchen. You’ll get your meal done faster without rushing.

Your First Taste After the Wait

When you take that first bite, you feel the crispy edges crack just right. The masa’s tender middle contrasts perfectly with the crunch of fresh romaine and onion.

The refried beans bring this creamy, warm hug between the layers. Then your mouth brightens up with the salsa verde’s tang and chile’s little kick. It hits all your senses.

You notice the cheese melts just enough but still keeps its crumbly texture. It’s a balance of cozy and fresh that’s just so satisfying after a day of waiting and cooking.

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How to Store This for Later

Leftovers are a must! Wrap each sope individually with plastic wrap to keep their shape and texture intact.

Place wrapped sopes in an airtight container or bag in the fridge. They last about 3 days this way.

If you wanna freeze 'em, pop sopes on a baking sheet first so they don’t stick together. Once frozen, transfer to a zip bag. They keep for a month.

Reheating works best in a skillet over low heat to get some crisp back. Microwave’s okay but you lose a bit of that fresh sope charm.

What People Always Ask Me

• Can I use regular flour instead of masa harina? Nah, regular flour won’t give the same texture or authentic flavor. Masa is kinda the heart of sopes.
• How do I know when the sopes are done cooking? Look for light brown spots and a firm but not hard feel when you press gently.
• Can I make the salsas ahead? Totally yes! Salsas often taste better the next day once flavors meld.
• Why do you recommend quick release instead of slow release? Quick release stops cooking instantly, so your sopes keep nice edges. Slow release usually softens them more.
• What if my dough is too sticky or too dry? Just adjust by adding small amounts of water or masa harina till it feels right.
• Is it okay to add other toppings? Heck yeah! Avocado, radishes, or even a fried egg make great extras.

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Sopes with Quick Roasted Tomatillo Salsita

Savory homemade sopes made from masa harina, crisped to perfection, and topped with refried beans, lettuce, onion, cheese, and tomatillo salsita for a fresh, vibrant bite.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Cuisine Mediterranean

Servings 12 sopes

Calories 220 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• 2 cups masa harina or corn tortilla flour like Maseca
• 2 cups water more if needed
• 1 pinch kosher or coarse sea salt to bring out flavors
• 1 cup refried beans smooth and ready to spread
• 0.5 cup white onion finely chopped
• 0.5 cup queso fresco or cotija crumbled
• 0.5 cup romaine lettuce shredded
• 1 recipe Quick Roasted Tomatillo Salsita

Instructions

 

Instructions

• Mix masa harina with water and salt until a soft, slightly sticky dough forms.
• Divide dough into 12 balls and flatten into 3-inch discs.
• Cook discs on a dry skillet for 1-2 minutes per side until speckled.
• Pinch edges upward to form a rim.
• Crisp sopes on skillet another 2-3 minutes per side.
• Spread refried beans on each sope.
• Top with chopped onion, shredded lettuce, and crumbled cheese.
• Add spoonful of Quick Roasted Tomatillo Salsita and serve.

Notes

Store leftovers wrapped in plastic wrap in the fridge for up to 3 days or freeze for up to a month. Reheat in a skillet to regain crisp texture.