Chicken Sopes with Piloncillo and Morita Chile, Roasted Corn Cream, and Watercress Green Apple Salad

Instructions

1. 1

   Preheat a comal, cast-iron skillet, or griddle over medium-high heat. If you want to keep the sopes warm in the oven, also preheat it to 180 °C / 350 °F.

2. 2

   For the dough, mix the masa harina with 4 g salt. Gradually add the warm water and knead for 2 to 3 minutes until you have a soft, moist dough that is not overly sticky. Cover and let it rest for 10 minutes.

3. 3

   Divide the dough into 8 equal portions. Roll into balls and flatten in a tortilla press or between sheets of plastic to make discs about 3.5 inches wide. Cook the discs on the hot comal for 1 minute per side and 30 seconds more on the first side, until just cooked through. Remove and, while still warm, pinch the edges to form sopes.

4. 4

   Heat 15 ml vegetable oil in a skillet over medium heat. Lightly brown the sopes for 2 to 3 minutes per side until the edges are crisp. If desired, transfer them to the oven at 180 °C / 350 °F to keep warm while you finish the rest.

5. 5

   Place the morita chiles in a bowl, cover with very hot water, and soak for 10 minutes. Meanwhile, roast the tomatoes, garlic, and white onion on the comal or in a dry skillet for 8 to 10 minutes, turning, until charred in spots and softened.

6. 6

   Drain the morita chiles and blend them with the roasted tomatoes, garlic, white onion, piloncillo, cumin, 2 g salt, black pepper, and 60 ml water until smooth.

7. 7

   Heat 5 ml vegetable oil in a skillet over medium heat. Pour in the sauce and cook for 4 to 5 minutes, stirring occasionally, until slightly thickened. Add the shredded chicken and cook 4 more minutes so it becomes well glazed with the sauce.

8. 8

   On the same comal or in a clean skillet, roast the corn kernels over medium-high heat for 6 to 8 minutes until they develop golden spots. Reserve 1 tablespoon for garnish and blend the rest with the sour cream, 30 g queso fresco, 15 ml lime juice, and a pinch of salt until smooth and thick yet pourable.

9. 9

   In a bowl, combine the watercress, green apple, red onion, cilantro, the remaining 15 ml lime juice, 10 ml vegetable oil, and a pinch of salt. Toss just before serving so the salad stays fresh and crisp.

10. 10

    To assemble, spread a spoonful of roasted corn cream on each sope, add the piloncillo-morita chicken, and finish with the watercress and apple salad. Top with the reserved corn and the remaining queso fresco. Serve immediately.