On a sultry summer day, few things hit the spot like good barbecue – especially when you add chipotle, cumin, and tequila to the mix of flavors. Sopes are thick, bite-sized tortillas shaped with a handy rim for holding in the sauce. Here they get topped with tender pulled chicken and a smoky, spicy, tequila-infused barbecue sauce. These sopes are the perfect appetizer to serve at a backyard party while the grill is warming up. They’re like the Mexican version of sliders! You can find pre-made sopes for this recipe at any Mexican supermarket, or you can also make your own using masa harina (corn flour). To make your own sopes, first make the masa dough just as you would for corn tortillas. Then shape the sopes by pinching off walnut-sized pieces of dough and shaping them into a thick, flat patty with a slight rim. Fry them as directed in the recipe. When it comes to that frying step, take care not to overcrowd the pan or the sopes won’t crisp up properly. Work in batches and drain the fried sopes on paper towels to absorb any excess cooking oil. Keep them warm in a low oven until you’re ready to pile them high with toppings. Speaking of toppings, this barbecue pulled chicken is seriously simple and can even be made a few days ahead. Spike some barbecue sauce with spices and tequila, add your chicken breasts, and cook until tender. Shred the chicken with two forks, and then return the chicken to the pan and toss with the sauce. Easy! Chicken breasts with the bone in and the skin left on are best for this recipe. This gives both the meat and the sauce more flavor and helps make sure the meat stays moist. This said, you can certainly make this dish using chicken thighs or boneless, skinless chicken breasts if you prefer. When you assemble these sopes, pile them with whichever additional toppings you like – shredded lettuce, cheddar cheese, tomatoes and avocado. Just don’t skimp on the sour cream! It’s a key component, one that reinforces the barbecue-y goodness of the meat. Serve these pulled chicken sopes with a pitcher of margaritas or limeade nearby. Don’t expect any leftovers, either – these are a crowd-pleaser of the finest sort! To make your own sopes, first make the masa dough just as you would for corn tortillas. Then shape the sopes by pinching off walnut-sized pieces of dough and shaping them into a thick, flat patty with a slight rim. Fry them as directed in the recipe. Turn the heat to low, cover the pot, and continue to cook 20 to 25 minutes until the chicken is tender, no longer pink, and registers 165F in the thickest part. Remove the pan from heat. Remove and discard skin and bones from chicken. Shred the chicken using your fingers or two forks. At this point, the chicken can be cooled and refrigerated for up to 3 days. Reheat over low heat on the stovetop before continuing, adding a little bit of water to the bottom of the pot to prevent it from sticking if needed. Heat the oil in a large skillet over medium-high heat. When oil is shimmering, add the sopes in a single layer with some space between each one. Work in batches to prevent overcrowding if necessary. Fry for 2 minutes or until the underside is golden, then flip. Fry another 2 minutes or until golden. Transfer to the plate with paper towels to drain for a minute or two, then transfer to the oven. Continue frying the remaining sopes. Add additional oil to the pan as needed. Whisk together the sour cream and barbecue sauce in a small bowl, then drizzle a spoonful over the top of each sope. Serve immediately while warm.
