INGREDIENTS:
100 Grams of Rio Mar Mole
1 Teaspoon of Chicken Bouillon
1 Cup of Water
Sopes
Filling for the Sopes (Picadillo-Style Ground Meat,
Shredded Meat or Chicken)
Grated Panela Cheese
Thick Cream
Oil as needed Avocado and Onion Rings for Decoration
Bring the water and Chicken Bouillon to a rapid boil in a saucepan. Lower to medium heat. Add the Rio Mar Mole. Stir until a thick sauce is formed. Put on one side.
Brown the sopes in oil. When done, take them out of the oil and drain on a piece of paper kitchen towel.
Place the sopes on a large plate and fill with picadillo, shredded meat or chicken, etc. Cover each filling with Rio Mar Mole. Sprinkle panela cheese on top and add a spoonful of cream. Decorate the plate with avocado slices and onion rings.
Bon Appetit!!!!
Sopes con Mole