Chicken & Chorizo Sopes



  • 2 cups masa harina
  • 1 1/3 cups water
  • 1 knorr cilantro minicub
  • 2 tablespoons olive oil
  • 1 zucchini (medium, finely diced)
  • 4 ounces chorizo sausage (finely chopped)
  • 10 boxes frozen whole kernel corn (10 oz. frozen,thawed and drained)
  • 8 ounces cooked chicken (shredded, about 2 cups)
  • 1 jar ragu old world style tradit pasta sauc
  • 2 tablespoons chopped fresh cilantro
  • 4 ounces queso fresco


  1. Combine masa harina, water and Knorr® Cilantro MiniCube; set aside.
  2. In 12-inch nonstick skillet, cook corn until golden brown, about 8 minutes; remove corn and set aside.
  3. Roll masa mixture into 16 balls, then cover with plastic wrap.
  4. Shape balls into 3-1/2-inch discs, a few at a time. In another skillet, heat a small amount of oil, if desired, and cook discs over medium heat 1 minute on each side. Remove from skillet; cool slightly. With fingers, pinch up edge of sope to make rim. Return to skillet and cook 2 minutes or until dough is firm and cooked through; keep warm. Repeat with remaining dough.
  5. To serve, top sopas with Sauce mixture, then top with queso fresco. Garnish, if desired, with additional cilantro.
  6. In same skillet, heat olive oil and cook zucchini until tender, about 4 minutes. Stir in chorizo and cook until browned. Stir in corn and chicken; cook 2 minutes. Stir in Pasta Sauce and bring to a boil. Reduce heat and simmer 5 minutes or until sauce thickens. Stir in cilantro; keep warm.
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