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.
