Recipe by: Crystal Vasquez

Source: Family Recipe

Serves: 4 – 6



  • 3 cups masa harina (available at Tanglin Market Place), see photo
  • 1 Tbsp. salt
  • 2 cups warm water or as needed

Tinga de pollo

  • Shredded boiled chicken breast
  • 1 large onion sliced
  • 5 Tbsp. Tomato puree
  • 2 pcs Chipotle chili
  • 2 cloves garlic
  • Salt and pepper
  • Olive Oil


  • Shredded lettuce
  • Nestle cream


SOPES (bread)

  • Whisk the masa harina and salt together. Mix enough water into the flour until dough is smooth and holds together.
  • Form dough into 2 inch balls. Flatten with a press or with the back of a plate
  • Cook in a pan till sopes are lightly browned, about 30 secs each side. Remove the sopes with a tong and place on a paper towel lined plate. Cool until they can be handled
  • Pinch the edges of the sopes forming little boats.
  • Cook on a pan till it is well cooked through. If you want it crisp keep it on longer


  • Heat oil in a pan and add the onion. Cook the onion till soft and translucent for about 5 minutes
  • In a blender, put the tomato puree, garlic, salt, pepper and the chipotle chilies. After blending the ingredients, taste the salsa for salt and pepper and adjust
  • Pour the salsa over the onions and let it simmer on low heat.
  • Add the shredded chicken to the salsa and mix
  • Simmer for a few minutes so that the ingredients get acquainted


  • Place the sopes on the plate
  • Fill it with the chicken filling
  • Top with shredded lettuce and a drizzle of cream


  • Bring a pot with water to a boil and add 2 chicken breasts to cook. Add one clove garlic, a small onion and some salt.
  • Let it simmer till the chicken is cooked through
  • Take out from the pan and shred

Download PDF here: Mexican Tinga de Pollo en Sopes (Shredded Chicken Dish) Crystal Vasquez