Shredded Roast Chicken on Sopes with Pumpkin Pesto
1 lb shredded chicken, off a rotisserie
Pumpkin Pesto
2 cups packed cilantro
2/3 cup extra-virgin olive oil
1/3 cup toasted pepitas
1/3 cup finely grated parmesan
2 tablespoons fresh lime juice
2 tablespoons water
Pulse cilantro, oil, pepitas, parmesan, land lime juice a food processor until finely chopped; season with salt
Sopes (can be bought precooked at many Latin markets)
1 1/2 cups masa harina
1 cup water
1 pinch salt
Mix the masa and water together into a smooth consistency for about 3 to 5 minutes. If working in large amounts cover bowl with a damp towel to keep from drying out.
Take a piece of the dough about the side of a cue ball, and roll into a firm ball. Place masa ball in the middle of two sheet of plastic wrap, and use a heavy book to apply pressure until ball pushes out to 4 to 5-inch diameter. (if edges of patty are cracked deeply the dough maybe too dry or if the patty does not remove from the plastic easily the dough maybe too moist – adjust accordingly.
Heat a heavy pan to very hot. Place masa patty on pan without any oil, brown on both sides, approximately 1 minute on each side. Remove and let cool.
While still warm, remove the center of the dough, and form the edges up, making a hollow tart like shell.
Heat 1-inch of canola oil to 350 degrees F. Add sope shells to oil and cook on both sides until crispy and golden brown. Keep warm in a 250° oven.
Top with cooked chicken and pesto
FUN FACTS:
The cotton-like balls produced by a Mexican leafless tree called the Kapoc was frequently used as the stuffing for baseballs before cheap synthetic fibers were produced.
Mexico has the world’s smallest volcano. The Cuexcomate, in the city of Puebla, is only… 43 feet tall!. It is considered to be inactive now, and it has a spiral staircase in side, just for tourists.
One unusual Mayan weapon was a “hornet bomb,” which was an actual hornet’s nest thrown at enemies during battle