Chicken Sopes with Green Annatto Marinade, Ayocote Bean Purée, and Crunchy Chayote Slaw

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Place the tomatillos, 60 g (about 1/2 cup) of the onion, 2 garlic cloves, and the serrano chile on a sheet pan. Drizzle with 15 ml (1 tbsp) oil and roast for 18 minutes, until the tomatillos are soft and lightly browned.

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   2. While the vegetables roast, make the sope dough by mixing the masa harina with 4 g (3/4 tsp) salt and gradually adding the warm water until a soft, non-sticky dough forms. Cover and let rest for 10 minutes.

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   3. Blend the roasted tomatillos, roasted onion and garlic, serrano chile, annatto paste, half of the cilantro, the epazote, and 15 ml (1 tbsp) lime juice until you have a thick green marinade. Add 15 to 30 ml (1 to 2 tbsp) water if needed to help blending.

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   4. Toss the chicken with the green marinade and let it rest for 15 minutes while you continue with the recipe.

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   5. In a medium skillet, heat 15 ml (1 tbsp) oil over medium heat. Add 80 g (about 1/2 cup) sliced onion and 1 minced garlic clove; cook for 2 to 3 minutes. Add the cooked ayocote beans and the chicken broth or water, and cook for 5 minutes. Mash or blend until thick and silky. Season with 1 g (1/4 tsp) salt.

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   6. In a bowl, combine the chayote, radishes, remaining onion, 30 ml (2 tbsp) lime juice, dried oregano, remaining cilantro, and 1 g (1/4 tsp) salt. Mix well and let it sit so the flavors meld.

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   7. Divide the dough into 8 equal portions. Roll into balls and flatten into disks about 9 cm (3.5 inches) wide and 1 cm (0.4 inch) thick. Cook the disks on a hot griddle or skillet over medium heat for 2 minutes per side. While still warm, pinch the edges to form the sopes.

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   8. Return the sopes to the griddle with a few drops of the remaining oil and cook for 1 to 2 minutes per side until firm and lightly golden.

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   9. In a wide skillet, heat the remaining oil over medium-high heat. Cook the chicken with all of its marinade for 8 to 10 minutes, stirring occasionally, until fully cooked and the internal temperature reaches 165 °F / 74 °C.

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    10. To serve, spread each sope with the ayocote bean purée, add the green annatto chicken, and finish with the chayote slaw, queso fresco, and toasted pumpkin seeds. Serve immediately.