|Boneless skinless chicken breast/Turkey breast||1 Cup (16 tbs), cut into bite size pieces|
|Mole||1⁄2 Cup (8 tbs)|
|Canned refried beans/Homemade refried beans||1 Cup (16 tbs) (black or pinto)|
|Roasted garlic spray||1|
|Green onion||1 , sliced|
|Cilantro leaves||1 Tablespoon, torn off stem|
|Crema fresca||1⁄2 Cup (8 tbs) (Mexican table cream)|
|Cotija||1⁄2 Cup (8 tbs) (fresh Mexican cheese)|
|Avocado||1⁄2 , diced|
|Ripe tomato||1 , cut into 1/3â dice|
|Slivered romaine lettuce||1 1⁄2 Cup (24 tbs)|
|Salsa||1 Cup (16 tbs) (bottled or home made)|
|Olive oil spray||1|
Place sliced turkey in microwave proof dish with mole and water. Make sure each piece of turkey is coated. Heat in microwave until just warm..
Brush the sopes with oil (I used olive oil). Place in pre-heated toaster oven on broil or under broiler to heat thoroughly.
Each ingredient should be on the table in a separate serving dish. Each person constructs their own sope to taste. Please note: the beans should always be at the bottom of the sope because they serve as a binder.
However, I make them and just serve. I layer the refried beans, then the turkey and mole, etc. ending with the crema fresca and some cilantro on top of the lettuce, salsa, avocado, and cojita cheese.
This is a layered dish, do not mix all the ingredients. Usual serving -- 2 sopes per person. The sopes are to be eaten out of hand, but I pile so much on each one we use a fork and knife.
My notes: This was a quick easy to make sty lunch. If you wanted to make your own refried beans, sopes, mole, and salsa you could of course make the sopes totally from scratch. Sometimes, it is just ice to be able to whip up a quick lunch. These would also make a great dinner!