El Comal Sopes
1 Pkg El Comal Sopes 10ct
12 oz chicken, beef, or pork; cooked & shredded
2 cups refried beans
3 cups shredded cabbage
2 cups diced tomato
¾ cup crumbled queso fresco
avocado slices
salsa
¾ cup sour cream
salt to taste
Fresh cilantro for garnish
1
Heat 1 inch of oil in a deep 10-inch frying pan over moderate high heat until thermometer registers 375 F.
2
Deep fry the El Comal 10ct Sopes turning once or twice until golden, about 4-6 minutes.
3
Transfer with a slotted spoon to paper towels to drain.
4
Heat refried beans
5
Spread the Sope with a heaping tablespoon of refried beans.
6
Top the beans with your choice of shredded chicken, beef or pork.
7
Layer with a few shreds of cabbage, diced tomato, queso fresco, a dollop of sour cream, sliced avocado.
8
Salsa and salt to taste, garnish with cilantro.
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Ingredients
1 Pkg El Comal Sopes 10ct
12 oz chicken, beef, or pork; cooked & shredded
2 cups refried beans
3 cups shredded cabbage
2 cups diced tomato
¾ cup crumbled queso fresco
avocado slices
salsa
¾ cup sour cream
salt to taste
Fresh cilantro for garnish