Category:

Chicken

Creamy, cheesy, zesty pasta. This dish is a crowd pleasing mouth full of comfort. Feel free to play with the vegetables to better suit your family’s tastes and you could totes leaves out the chicken to make a delicious and vegetarian friendly meal! 

Lemon Ricotta Pasta

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Prep Time: 5 minutes
Cook Time: 30 minutes
Marinade Time: 8 hours
Total Time: 8 hours 35 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1.5 lb chicken breast
  • 12 oz GF fettuccini
  • 1.5 cup ricotta cheese
  • 2 lemons (juice and zest)
  • 1 head garlic cloves (peeled and finely chopped)
  • 2 egg yolks
  • 13.5 oz can artichoke hearts, drained (*optional)
  • 6 oz fresh spinach
  • 1 cup cherry tomatoes (*optional)
  • 1 cup shredded parmesan cheese
  • 1 ½ tsp kosher salt
  • 1 ½ tsp ground black pepper
  • ¼ tsp red pepper flakes
  • 2 Tbsp Italian seasoning
  • 1 Tbsp garlic powder
  • 2 Tbsp olive oil
Instructions:
  • The Night Before Dinner:
  • In a small bowl combine the ricotta cheese, chopped garlic cloves, egg yolks, lemon zest, ½ tsp salt, ½ tsp ground black pepper and red pepper flakes. Stir to combine, cover, and set aside. Reserve your zested lemons.
  • In a separate small bowl add the chicken breast, olive oil, garlic powder, 1 tsp kosher salt, 1 tsp ground black pepper, and Italian seasoning. Toss to coat the chicken in the oil and spices and cover. Place the bowls of ricotta and chicken in the fridge overnight.
  • When Ready To Cook:
  • In a large pan over medium high heat cook your chicken breast for approximately 7-9 minutes on both sides or until the chicken is cooked to an internal temperature of 165°F and no pink remains. There's no need to add additional oil to the pan since the chicken is already coated in olive oil.
  • While the chicken cooks bring a large pot of salted water to a boil.
  • Remove the cooked chicken from the pan and set aside. Add the spinach and cherry tomatoes to the pan and cook until the spinach is wilted and the tomatoes have begun to wrinkle.
  • When your water is boiling begin cooking your pasta according to package directions.
  • When the spinach and tomatoes are ready add your ricotta mixture to the pan and reduce the heat to medium low. Add the drained artichoke hearts, parmesan cheese, and lemon juice. Stir well and allow to simmer. Slice your chicken breast and add to the pan.
  • When the pasta is cooked, drain, and add the pasta directly to the skillet. Stir well to coat the pasta and enjoy hot!

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This classic French dish comes from the Normandy region of France (the place where all things delicious come from). Although this dish is usually made during the fall the flavors of apple, brandy and thyme are absolutely mind blowing year round! 

So why wait? 

Chicken Normandy

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: French
Servings: 2
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Ingredients:
 
  • 2 boneless skinless chicken breast
  • 1 bundle asparagus (ends trimmed)
  • 4 strips raw bacon (chopped)
  • 2 honeycrisp apples or firm crunchy apple (peeled and sliced ¼ inch thick)
  • 1 sweet onion (chopped)
  • ½ cup brandy or cognac
  • 2 tsp vanilla extract
  • 2 cups sparkling apple cider
  • 1 Tbsp whole grain mustard
  • 1 tsp fresh thyme (finely chopped)
  • ¼ tsp ground nutmeg
  • 2 Tbsp heavy cream
  • 1 Tbsp butter
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
Instructions:
  • In a large skillet with a lid over medium heat add your chopped raw bacon to the pan and cook until crisp. When the bacon is cooked remove from the pan and set aside.
  • Add 1 tbsp of butter to the bacon grease and allow to melt.
  • Season your chicken breast with the salt and pepper and sear in the pan until golden on both sides. We're not trying to cook the chicken right now we just want to add some color! When golden remove the chicken from the pan and set aside.
  • Add the chopped onion to the pan and cook until soft and golden brown around the edges. When the onion is cooked add the sliced apples and nutmeg. Stir well and allow the apples to brown slightly.
  • When the apple and onion have cooked return the cooked bacon to the pan and add the chopped thyme, whole grain mustard and brandy. Stir well. If you're feeling frisky at this point using a long neck lighter you can light the brandy on fire, but BE CAREFUL!! The flames shoot up high and fast, and this step isn't a must. It's really just a party trick for this dish. Flex on 'em.
  • Next add the sparkling cider and vanilla. Stir well. Bring the dish to a simmer and add the chicken breast back to the pan. Cover and cook for 15 minutes.
  • When the 15 minutes have passed add the asparagus to the pan and cover again for 5 minutes allowing the asparagus to steam and simmer in the sauce.
  • Uncover your pan and simmer ten minutes longer allowing some of the excess liquid to evaporate and form a loose sauce. The chicken is done when it's reached an internal temp of 165°F and no pink remains.
  • Remove the asparagus from the pan and stir in the heavy cream.
  • Divide into two portions and serve hot. Enjoy!

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These chicken enchiladas are an easy and fun weeknight dinner. Fill them or top them with anything your heart desires. We usually eat them as is and serve them with rice and beans for a tasty and affordable meal right at home! If you struggle to find a gluten free taco seasoning you can use two Tablespoons of my recipe here

Enchiladas are traditionally fried in oil to soften the tortilla and make it flexible for rolling. For special occasions I totally do this, but I think it’s an unnecessary step for every day enchiladas. I personally think the sauce soaking method works just as well, but as always you do you! If you can’t find the super sized corn tortillas you can totally just overlap two standard size corn tortillas half way up and accomplish the same thing. 

Tex-Mex Chicken Enchiladas

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Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Mexican, Tex-Mex
Servings: 4
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Ingredients:
 
  • 1 lb chicken breast
  • 1 package taco seasoning
  • 30 oz red enchilada sauce (Hatch brand is GF)
  • 16 oz mexican blend cheese (shredded)
  • 8 large corn tortillas (I used Mission brand super size)
Instructions:
  • Fill a pot with water, place it over high heat, and bring to a boil. Add the chicken breast and the taco seasoning to the boiling water and boil for 20 minutes or until the chicken is cooked through.
  • When the chicken is cooked shred and set aside. Reserve two cups of shredded cheese and set aside as well.
  • Preheat your oven to 400°F
  • In a shallow pan add the enchilada sauce and warm over medium heat. When warm add 1 cup of sauce to the shredded chicken and stir to coat.
  • Keep the remaining sauce in the pan warm and one at a time dip the corn tortillas into the sauce coating both sides. Allow the tortilla to soften slightly- about 30 seconds in the sauce. Only dip the next tortilla when the first enchilada has been stuffed and rolled or the tortillas will become too soggy and tear.
  • Remove the tortilla from the pan and lay flat on a plate. Fill with 1/8th of the shredded chicken and 1/8th of the shredded cheese per enchilada. Roll and place in an oven safe 9 x 13 dish seam side down.
  • Repeat the above steps for the remaining enchiladas.
  • When all 8 enchiladas have been rolled spoon over 2-3 cups of the remaining enchilada sauce. (or as much sauce as you want, I too love a saucy 'lada). Top with the reserved two cups of cheese.
  • Bake for 20-25 minutes or until the cheese is melted and gooey.
  • Divide into four portions, serve hot and enjoy!

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This easy and flavorful chicken Caesar salad uses simple ingredients and easy techniques to bring a little pizzazz to the standard salad fare. 

Parmesan Chicken Caesar Salad

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 lb thinly sliced chicken breast
  • 6 oz shredded parmesan cheese
  • 2 eggs
  • 1 cup gluten free panko bread crumbs
  • 1 Tbsp Goya Adobo seasoning
  • 24 oz romaine lettuce (washed and chopped)
  • ½ to 1 cup Caesar dressing of your choice (I usually portion 2-4 Tbsp of dressing per person)
  • ground black pepper to taste
Instructions:
  • In a bowl or shallow baking dish scramble together the egg and 2 teaspoons of adobo seasoning. Mix well. Place 4 oz of the shredded parmesan cheese onto a large plate and set aside.
  • Begin heating up a nonstick skillet or pan over med-high heat.
  • Dip both sides of your thinly sliced chicken breast into the egg mixture and then into the parmesan. The chicken should be well coated in the cheese on all sides. Season the chicken with remaining adobo.
  • Place your coated chicken into your heated skillet and cook for roughly 7 minutes per side or until the cheese has become golden brown and crispy and the chicken has reached and internal temperature of 165°F.
  • When the chicken is cooked slice into strips and set aside.
  • In a large bowl toss together your chopped romaine lettuce, panko bread crumbs, remaining parmesan, salad dressing, and ground black pepper (I use around 2 tsp of pepper, but I LOVE a peppery salad!) toss well ensuring everything is well coated.
  • Divide the salad into 4 portions and top with the sliced parmesan chicken. Enjoy!

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This easy chicken dinner is not only a complete meal, but totally flexible as well. I usually put together three to four bags of these and stick them in the freezer for an easy week night meal when I just can’t be bothered to do much dinner prep, but still want something healthy. Marinate it overnight or throw it together moments before dinner it’s tasty either way!

You can toss it in a hot oven to make a fresh crispy and flavorful meal for your family in under an hour or try it in the slow cooker with a cup of chicken broth for a hands off meal option the family will love. No matter how you prepare it you’ll love how low effort and delicious it is! You can watch me prep this meal HERE.

If you decide to try this in the slow cooker I would recommend using chicken breast instead of thighs for a better texture to the chicken. *

Lazy Chicken Dinner

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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 lbs boneless chicken thighs
  • 1.5 lbs baby red potatoes (quartered)
  • 1 lb green beans (trimmed of ends)
  • 2 Tbsp olive oil
  • 1 head peeled garlic cloves (about 10-12)
  • ¼ cup dry white wine (optional*)
  • 2 lemons (zest only)
  • 1 tsp kosher salt (plus more to taste)
  • 1 tsp ground black pepper
  • 1 Tbsp onion powder
  • 1 Tbsp dried parsley
  • 1 Tbsp dried rosemary
Instructions:
  • The Night Before Dinner:
  • In a large bowl or ziplock bag add the chicken thighs, olive oil, and all seasonings including the garlic, lemon zest, and wine if using. Toss the chicken together and coat well.
  • Add the potatoes and green beans to the bag and toss to coat in the seasonings as well.
  • You can roast this, add it to the slow cooker straight away, or allow it to marinate for as much time as you have. You can also seal this in an airtight bag and toss it in the freezer if desired.
  • When Ready To Cook:
  • Preheat your oven to 425°F and place your chicken thighs on a small baking tray. Place the vegetables on a separate baking tray and add additional salt to the green beans and potatoes if desired. I usually sprinkle over about a teaspoon more salt to the vegetables. The chicken will be salty enough from the original recipe so do not add additional salt to the chicken.
  • Roast in the oven for 45-55 minutes or until the chicken is cooked to 165°F and the potatoes can be easily pierced with a fork. Enjoy hot!
  • If slow cooking the meal add one cup of chicken stock and cook covered on low for 10 hours or high for 6.

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Pozole Blanco, although the plainest of all the pozoles, is delicious because of it’s simplicity. Tons of flavor from the broth isn’t the objective. Although we do want some flavor from the fatty cuts of meat and aromatics- the point of the broth is actually to make all those toppings SHINE! Traditionally this soup would be topped with a salsa made from chile de arbol. AKA a hella spicyyy chile!!

Feel free to have fun with the toppings by keeping it as plain or as extra as you’d like. Some great options here are fresh jalapenos, salsas, cabbage, radish, fresh chopped onion, pickled onions, limes, and cilantro. 

Pozole Blanco

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course, Soup
Cuisine: Mexican, New Mexican, Tex-Mex
Servings: 4
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Ingredients:
 
  • 2 lbs chopped pork butt (chicken and beef also work in this recipe!)
  • 2 white onions (chopped)
  • 1 head garlic cloves (peeled)
  • 1 Tbsp black peppercorns
  • 1 Tbsp kosher salt
  • 1 Tbsp mexican oregano
  • 2 tsp ground cumin
  • 3 bay leaves
  • 2 tsp coriander leaves
  • 8 cups water
  • 50 oz hominy (drained and rinsed)
Instructions:
  • In a large soup pot add all ingredients except the pork and hominy.
  • Bring the soup up to a boil and allow to simmer for 20 minutes.
  • Strain the broth and pour it back into your pot. Discard all the used vegetables and seasonings.
  • Bring your broth back to a boil and add your bite sized pork butt and hominy.
  • Allow to simmer for 20-25 minutes or until the pork is cooked through.
  • Top with the ingredients as suggested in the opening paragraph and enjoy!

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A delicious pozole verde is a true labor of love, but so worth it! There are really no shortcuts as everything needs fried and roasted right before and store bought salsas just don’t really bring the same punch of flavor. Try it on a weekend when you have time and enjoy the delicious fruits of your labor!

Pork and turkey also work well in this recipe!

Pozole Verde

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Course: Main Course, Soup
Cuisine: Mexican, New Mexican, Tex-Mex
Servings: 4
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Ingredients:
 
  • 2 lbs chicken breast
  • 8 cups chicken stock
  • 4 poblano peppers
  • 3 jalapenos
  • 2 serrano peppers
  • 1 yellow or white onion
  • 1 bunch cilantro
  • 2 lbs tomatillos (paper skins removed)
  • 1 head garlic ((about 10 -12 cloves))
  • 1 Tbsp kosher salt
  • 2 tsp ground black pepper
  • 2 tsp ground cumin
  • 1 Tbsp Mexican oregano
  • 1 Tbsp epazote ((can sub equal amounts mexican oregano))
  • 25 oz hominy (can use more if desired) (drained and rinsed)
  • 2 Tbsp high heat oil
  • Optional Toppings
  • cabbage
  • radish
  • limes
  • avocado
  • onion
  • cilantro
Instructions:
  • Either using your ovens broiler, an open flame on your gas range, or in a dry skillet char the outside of your peppers until the skins are black (poblano, jalapeno, serrano). When blackened place the peppers in a large zip top bag and steam for 10 minutes.
  • While the peppers are steaming roughly chop your onion and remove the paper skins from your tomatillos. Give the tomatillos a good rinse, and quarter them. Peel your garlic cloves, and roughly chop your cilantro.
  • When the peppers are done steaming remove the blackened skin, stems, and seeds. You can leave the seeds from the jalapenos and/or the serranos if you'd like your soup to be spicy. I left in the seeds from the serranos only and it was pretty mild.
  • Place the peeled and deseeded peppers in a blender and blend until smooth.
  • In a large soup pot over medium-high heat pour in two Tbsp oil. When the oil is hot add the chopped onion and stir. Cover your pot and allow the onion to fry for roughly 5 minutes or until the edges are brown and the middle is soft.
  • When the onion is ready add the quartered tomatillos, garlic cloves, and 1 tsp kosher salt. Give it a good stir and cover. Allow to fry for 5-10 minutes or until the tomatillo is golden in color and broken down. Turn off the heat.
  • Place the entire contents of the pot into the blender and blend until smooth. Be careful not to burn yourself and remember to remove the plastic vent from the blender so heat can escape! Always cover your blender with a kitchen towel when blending hot liquids.
  • Add the cilantro to the blender, and when smooth pour everything back into the pot. Turn your heat to high and add the chicken stock and breast to the pot as well as the remaining 2 tsp salt, 2 tsp ground black pepper, 2 tsp cumin, 1 Tbsp mexican oregano, and 1 Tbsp epazote. Stir and bring to a boil.
  • Allow to boil for 20-25 minutes or until the chicken reaches an internal temperature of 165°F. When the chicken is cooked, shred it and add it back to the pot.
  • Add your drained and rinsed hominy and stir. Allow to simmer for 10-15 minutes longer to allow the hominy to warm through and serve with your favorite toppings. We like shredded cabbage, limes, sliced radish, chopped cilantro and avocado.
  • Allow everyone to top their bowl with their desired toppings and enjoy!

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Marinating the chicken overnight takes this dish from an average Italian dinner to a fast and savory weeknight favorite taking only 20 minutes! 

If you have an open bottle of white wine feel free to sub one cup of chicken stock for a cup of white wine. I usually serve this over pasta or steamed veggies for an easy complete meal. 

Chicken Piccata

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Prep Time: 10 minutes
Marinade time: 12 hours
Total Time: 12 hours 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
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Ingredients:
 
  • 4 thinly sliced chicken breast
  • 4 lemons (zest and juice)
  • 4 oz capers in brine
  • 1 shallot (finely chopped)
  • 1 head garlic (finely chopped)
  • 1 bunch parsley leaves (finely chopped)
  • 2 cups chicken stock or broth
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 Tbsp GF cup for cup flour
  • 1 tsp salt
  • 1 tsp pepper
Instructions:
  • The night before:
  • Place your thinly sliced chicken breast in a zip top bag or container.
  • To the bag add the juice and zest of 3 lemons, parsley, garlic, shallot, 4oz of capers with their brine olive oil, salt and and pepper.
  • Toss the ingredients together to mix and coat the chicken well and marinate over night.
  • When ready to cook:
  • Heat a skillet over medium high heat and when heated add the entire contents of the bag or container to the pan. Spread the chicken out so they don't overlap in the pan.
  • Cook the chicken for 5-7 minutes on one side. Don't worry about browning the chicken since that isn't where the majority of flavor is coming from in this recipe. (it's dat sauce)
  • Flip the chicken and cover your pan with a lid. Cook for another 5-7 minutes or until the chicken reaches 165°F.
  • When cooked remove the chicken from the pan and reduce your heat to medium. Stir in the butter and flour and continue to stir until they are combined.
  • When combined add 2 cups of chicken stock and quickly whisk scraping up all the browned bits from the bottom of the pan. That's flava' baby!
  • Continue to whisk until the sauce thickens into a gravy. When thickened, squeeze in the juice of the remaining lemon and taste for salt and pepper. Adjust as desired.
  • Add the chicken back to the pan and coat in the sauce. Serve over a side dish of your choice and enjoy!

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One of my favorite things to pick up from the store is a rotisserie chicken- I have been known to straight up tear into them with my meaty claws like a monster lol. There’s two things that I don’t love about them though the first being the size which is usually about a three pound bird for eight to ten dollars, and the second being the soggy limp skin. Uncrispy chicken skin is a travesty. Especially when it’s overpriced.

Thankfully #blessed this recipe fixes both. We’re using a larger bird and getting some crispy ass skin all for the same price as a store made bird. Try it sometime stud!

More of a visual learner? Peep my IGTV spatchcocking tutorial here.

 

Rotisserie Style Chicken

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Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 4-5 lb whole chicken
  • 2 Tbsp olive oil
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 2 tsp paprika
  • 2 tsp mustard powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 lemon (*optional)
Instructions:
  • Preheat your oven to 450° F.
  • Remove any giblets that came with your chicken and spatchcock your bird: This simply means taking a pair of kitchen shears and cutting out the spine. Use the tail or neck bone as a guide! Once the spine is removed simply flip your chicken over and press firmly between the breast to help flatten the breast bone and voila! You've done it! The whole process takes less than 5 minutes.
  • Once your bird is flattened rub the chicken with olive oil on both sides making sure to get underneath the skin on the breast. Turn the thighs of the bird out.
  • Mix together all seasonings, except for the lemon and sprinkle them over both sides of your bird. There's no need to rub them in as they'll naturally stick to the olive oil.
  • When your oven is preheated place your chicken on a baking tray keeping the thighs turned out. Slice your lemon in half and place next to the chicken on the baking tray. Roast for one hour and 20 minutes. If your chicken is over 5 pounds you may need additional roasting time. Roast until the thickest part of the breast and thigh have reached 165°F and the juices run clear.
  • Allow to rest for 5 minutes before carving, and if desired squeeze the roasted lemon over top just before serving. Enjoy!

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Pronounced “SO-pays” sopes are a delicious Mexican dish that utilizes leftovers to make a quick meal that helps to stretch the budget! Since sopes use corn masa as the base the texture lies between the chew of an arepa and the softness of a tamal (tamale). They cook up in just ten minutes, and can be filled with whatever your heart desires!

For these sopes I used the leftovers from taco night (taco meat, refried beans, lettuce, pico de gallo, and queso fresco). Other common fillings include shredded meat, salsas, cheeses, shredded cabbage, radish, pickled onions. Let your imagination run wild!

Sopes

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4

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Ingredients:

 

  • 2 ½ cups instant masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp vegetable oil or lard/bacon fat
Instructions:

  • In a bowl combine the masa harina, salt and vegetable oil or lard/bacon fat. With your hands crumble the fat into the masa harina until it has the texture of sand.
  • Slowly pour the warm water into your masa one cup at a time. The water should dissolve into the masa completely before adding the next cup. Your masa should be the texture of fresh play-doh when it's ready! Masa is not an exact science so you may need more masa harina or water to achieve the correct texture, don't sweat it!
  • Divide the prepared masa into 8 even balls. Lightly wet your hands and press the balls into approximately ½" thick circles with your palms re-wetting your hands after each circle. This prevents the masa from sticking to your hands.
  • Heat a large skillet over med-high heat or 400°F if you're using an electric skillet. Lightly grease the skillet, and when it's hot begin cooking the sopes. Cook for 2-4 minutes per side. You're looking for a *slight* golden color.
  • When your sopes have achieved the correct color move them to a baking tray, and while still warm pinch the edges to form a rim around the outside of the sopes. They should look like tiny pie crusts. This step must be done while the sopes are still warm, but be careful not to burn yourself!
  • At this point the sopes are technically done, but I like to place them back on the griddle for just a minute or two to allow the bottoms to crisp up a little more. This step is completely optional though. You do you boo!
  • Fill the sopes with whatever you've chosen. The traditional way is to begin with a smear of beans, then top with meat, cheese, and additional toppings. Enjoy!

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