Cooking Time: 30 Minutes

Sopes De Pollo

Ingredients

  • 2 small chicken breasts (about 7 oz each)
  • ½ medium onion
  • 1 celery chopped
  • 1 carrot chopped
  • 1 small potato (peeled)
  • 1 garlic clove (skin on)
  • 1 bay leaf
  • 1 rosemary string
  • 1 tsp salt
  • 1 cup tomato sauce
  • 1 tsp ground cumin
  • 1 tsp pepper
  • 1 tsp garlic powder (or fresh, chopped)
  • 1 Tbsp sweet paprika
  • Salt
  • 1 15 oz can pinto beans
  • 3 medium tomatoes
  • 2 Tbsp canned chipotle chilies in adobo sauce
  • ¼ tsp ground cumin
  • 1 garlic clove (peeled)
  • 16 sopes
  • 3 cups shredded lettuce
  • 1 cup diced white onions
  • ⅔ cup finely sliced radishes
  • 1 ½ cup LALA® Mexican crema
  • 1 cup LALA® queso fresco
  • oil for frying

Instructions

  • Place chicken, carrots, celery, onion and potato in a pot. Add garlic, bay leaf, rosemary and salt then cover with water. Cook until chicken is tender.
  • Remove chicken while it is still hot and place it in a bowl. Shred it using two forks and set aside.
  • Heat olive oil in a medium pan, pour in the tomato sauce and 1 ½ cup of water. Add cumin, pepper, oregano, garlic, paprika, chili flakes and salt. Mix well and simmer for 2 minutes.
  • Add shredded chicken, mix thoroughly and cook for about 5 minutes or until there’s almost not juices left.
  • Place cooked beans on a food processor. Blend until you have a smooth puree.
  • Add bean’s puree in a small pan over medium heat. Cook until almost all liquid has evaporated and beans will have a spreadable texture.


Make tomato & chipotle salsa

  • Place tomatoes on a hot griddle or a cast-iron skillet. Grill until charred spots appear and the tomatoes are soft.
  • Let tomatoes slightly cool down and then place them on a blender. Add garlic, salt, a pinch of cumin, and chipotle chilies.
  • Blend to your desired consistency and then set aside.


Assemble the sopes

  • Heat some frying oil in a frying pan and lightly fry the sopes. Put them on a plate with a paper napkin to discard excess oil.
  • Place the sopes on a large plate and spread some beans first.
  • Add some of the chicken mixture on top and then some chopped onion, lettuce and radishes.
  • Pour with tomato salsa, then add LALA® crema Mexicana and finish with crumbled cheese.

Birria De Res

Ingredients

Birria

  • 3 lb chuck roast roughly cubed
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp white vinegar can use apple cider vinegar
  • 4 bay leaves
  • 1 cup water

Sauce

  • 4 ancho chiles
  • 5 guajillo chiles
  • 2 arbol chiles
  • 3 garlic cloves
  • 1 onion cut in half
  • 3 tomatoes cut in half
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 4 whole cloves
  • 10 peppercorns
  • ½ cinnamon stick
  • 1 tsp oregano
  • 1 tsp marjoram
  • 3 tsp salt
  • 2 cups water

Instructions

Sauce

  • Remove all seeds and veins from chiles (peppers).
  • Add peppers and 2 cups of water to saucepan and bring to boil.
  • On medium heat place a medium skillet with olive oil and add onion, tomatoes, and garlic cloves. Cook until tomatoes and onion are soft, about 10 minutes. Set aside.
  • Use a new skillet and place over medium heat. Add cumin seeds, whole cloves, peppercorns, and cinnamon stick. Toast until aromatic, about 5-7 minutes.
  • Using small blender, grind toasted spices except cinnamon.
  • Add chiles, tomato mixture, ground spices, cinnamon, oregano, marjoram, water, and salt to a blender. Blend until smooth (about 5 minutes).
  • Strain sauce with fine strainer.

Birria (Slow Cooker)

  • In a large dutch oven or skillet over medium heat add olive oil
  • Once oil is hot, add beef and sear each side until just browned.
  • Add beef, sauce, water, vinegar, and bay leaves to slow cooker. Cover and cook on high for 4-5 hours, or low 8-10 hours. The meat becomes more tender the longer you leave in the crockpot but will be thoroughly cooked and tender at the lesser times.