Sopes de tinga

Fill a pot halfway with water; add half an onion, six bay leaves, three garlic cloves and salt; bring to a boil over high heat.

Add the chicken and bring back to a boil; at the second boil skim off the impurities.

Cover, reduce to medium and cook 25 to 30 minutes or until the chicken is fully cooked.

Remove the chicken, set aside to cool, then shred it.

Transfer the onion and garlic to the blender cup; reserve three quarters of a cup of the broth.

Roast the tomatoes until charred all around and soft; transfer to the blender.

Add chipotles in adobo to taste, a little cumin, oregano and chicken bouillon, and the reserved broth; blend smooth.

Heat a little oil in a pan over medium-high heat; saute the onion a couple of minutes.

Add the sauce and a little salt; bring to a simmer and adjust salt.

Mix in the chicken and simmer 10 to 12 minutes.

Mix instant corn masa, all-purpose flour, baking powder and salt with enough water to hydrate the dough with no dry spots.

Knead 3 to 5 minutes until smooth; a small ball pressed down should not crack at the edges.

Roll small pieces into balls and press them flat inside a Ziploc bag, keeping them a little thick.

Cook 4 minutes per side.

While hot, holding them in a cloth and using a paper towel, pinch the edges up into a bowl shape and press the center down with a thumb.

Layer refried beans and tinga; top with lettuce, crema mexicana and queso fresco.

Variation: fry the sopes in a little oil before serving so they are crunchy outside.