GRAND RAPIDS, Mich. — Mexican food makes some of the best dinners! But if you want something beyond the simple "Taco Tuesday" we have you covered! Chef Jennifer Brower from Chartwells K12 came in to show us how to make fresh and delicious Chicken Tinga Sopes!
Chicken Tinga Sopes
Tender corn cake with Mexican seasoned chicken, lime-dressed lettuce, fresh Pico de Gallo & Sriracha Yogurt Sauce
Yields: 4
Portion Size: 1 Sope with ¾ cup Chicken Tinga mixture, 2 TBSP fresh Pico & ¼ cup lettuce mix & 1 fluid oz of Yogurt Sriracha Sauce
Preparation Time: 20 mins
Cooking Time: 30 minutes
Total Recipe Cost (approx.): $5.29
Cost per serving (approx.): $1.32
Ingredients:
Corn Cakes-Sopes:
- 2-1/8 ounce Yellow Cornmeal
- 1-5/8 cup Water, boiling
- 2 ounces, Pepper Jack Cheese, Sliced
Chicken Tinga Topper
- 11.5 ounces Chicken, cooked, diced or pulled
- 3/8 tsp Cumin, ground
- 1/8 tsp Chili Powder
- 3/8 tsp Garlic, dry Granulated
- 1/8 tsp Salt, Kosher
- 1/8 tsp Black Ground Pepper
- 1-1/8 tsp Vegetable Oil
- ¼ cup Tomato Paste
- ¼ cup Red Onion, minced
- 1-1/8 tsp Garlic, fresh, minced
- ¾ tsp Sugar, White, Granulated
Romaine Ribbons with Lime & Scallions:
- 2 TBSP Lime Juice, Fresh
- ½ cup Scallions, Fresh, thinly Sliced
- 2 TBSP Cilantro, Fresh chopped
- 2 cups Romaine Lettuce, Fresh, Sliced into Ribbons
Sriracha-Yogurt & Cilantro Sauce
- ¾ tsp Sriracha Sauce
- ¼ tsp Black Ground Pepper
- ½ cup Yogurt, Plain, Fat-Free
- ¼ tsp Garlic, Dry Granulated
- 1 ½ tsp Lemon Juice, Fresh
- 1 TBSP Cilantro, Fresh, Chopped
Pico de Gallo
- 3 ounces Tomatoes, Fresh, Chopped Fine
- ½ ounce Yellow Onion, Fresh, Chopped fine
- ¼ ounce Jalapeno Peppers, Fresh, Chopped fine
- 1 TBSP Lime Juice, fresh
- 2 tsp Cilantro, Fresh, chopped
- 1/8 tsp Salt
Directions:
- Wash all produce before cutting or using.
- Add water to heavy bottom pot and apply high heat. Bring to a boil.
- Whisk cornmeal (polenta) into boiling water, and reduce heat to low.
- Continue whisking until polenta has thickened to the point where it will not settle back to the bottom of the pot when you stop whisking.
- Cover the pan, make sure heat is on low and continue cooking for 30-40 minutes, stirring occasionally. When polenta is thick and no longer tastes grainy, turn off the heat and stir in the Pepper Jack cheese.
- Preheat oven to 400 degrees F.
- Transfer mixture to a mixing bowl.
- Using a #8 scoop (1/2 cup) portion polenta mixture onto a sheet pan lined with parchment paper, making small round cakes.
- Lightly pinch the edges upwards like a pie crust.
- Bake at 400 degrees for 10-15 minutes or until edge begin to brown.
- While cakes are baking, heat beans/salsa mixture thoroughly. Hold hot until ready to use.
- While cakes are baking, mix together into a heavy bottomed pan/pot: Chicken Tinga Ingredients (cooked chicken, spices, oil, tomato paste, red onion, garlic, sugar). Cook on low stirring constantly 9-10 minutes until mixture is 165 degrees F and lightly saucy). Hold hot until ready to use.
- Mix together romaine ribbons mixture. Chill. (Or make prior)
- Mix together Pico de Gallo ingredients. Chill. (Or make prior)
- Mix together Sriracha/Yogurt ingredients. Chill. (Or make prior)
When ready to assemble each ‘Chicken Tinga Sope’ prepare in the following build method & enjoy immediately:
- 1 baked Corn cake (Sope)
- ¾ cup Chicken Tinga Mixture
- ¼ cup Romaine Ribbons Mixture
- 2 TBSP Pico de Gallo
- 1 Fl. oz Sriracha/Yogurt Sauce
Chartwells K12 prioritizes feeding their students healthy and fresh ingredients. That's why they plant fresh herbs to use in their recipes. Not only do the fresh ingredients taste great, gardening also helps educate kids about where their food comes from.
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