• 2 small chicken breasts (about 7 oz each)
• ½ medium onion
• 1 celery chopped
• 1 carrot chopped
• 1 small potato (peeled)
• 1 garlic clove (skin on)
• 1 bay leaf
• 1 rosemary string
• 1 tsp salt
• 1 cup tomato sauce
• 1 tsp ground cumin
• 1 tsp pepper
• 1 tsp garlic powder (or fresh, chopped)
• 1 Tbsp sweet paprika
• Salt
• 1 15 oz can pinto beans
• 3 medium tomatoes
• 2 Tbsp canned chipotle chilies in adobo sauce
• ¼ tsp ground cumin
• 1 garlic clove (peeled)
• 16 sopes
• 3 cups shredded lettuce
• 1 cup diced white onions
• ⅔ cup finely sliced radishes
• 1 ½ cup LALA® Mexican crema
• 1 cup LALA® queso fresco
• oil for frying

• Place chicken, carrots, celery, onion and potato in a pot. Add garlic, bay leaf, rosemary and salt then cover with water. Cook until chicken is tender.
• Remove chicken while it is still hot and place it in a bowl. Shred it using two forks and set aside.
• Heat olive oil in a medium pan, pour in the tomato sauce and 1 ½ cup of water. Add cumin, pepper, oregano, garlic, paprika, chili flakes and salt. Mix well and simmer for 2 minutes.
• Add shredded chicken, mix thoroughly and cook for about 5 minutes or until there’s almost not juices left.
• Place cooked beans on a food processor. Blend until you have a smooth puree.
• Add bean’s puree in a small pan over medium heat. Cook until almost all liquid has evaporated and beans will have a spreadable texture.

Make tomato & chipotle salsa

• Place tomatoes on a hot griddle or a cast-iron skillet. Grill until charred spots appear and the tomatoes are soft.
• Let tomatoes slightly cool down and then place them on a blender. Add garlic, salt, a pinch of cumin, and chipotle chilies.
• Blend to your desired consistency and then set aside.

Assemble the sopes

• Heat some frying oil in a frying pan and lightly fry the sopes. Put them on a plate with a paper napkin to discard excess oil.
• Place the sopes on a large plate and spread some beans first.
• Add some of the chicken mixture on top and then some chopped onion, lettuce and radishes.
• Pour with tomato salsa, then add LALA® crema Mexicana and finish with crumbled cheese.