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BBQ Pulled Chicken Sopes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
BBQ Pulled Chicken Sopes: Perfect make-ahead appetizer with juicy chicken, melted cheddar, fresh tomatoes, creamy avocado, and tangy BBQ sour cream. Ideal for backyard parties!
Ingredients:
  • For the chicken:
  • 3/4 cup Stubb’s Sticky Sweet Bar-B-Q sauce
  • 1 tablespoon tequila
  • 1 chipotle en adobo, finely chopped
  • 2 teaspoons adobo sauce (from the can of chipotles en adobo)
  • 1/4 teaspoon ground cumin
  • 1 teaspoon freshly squeezed lime juice
  • 2 tablespoons water
  • 2 large bone-in, skin-on chicken breasts (3/4 to 1 pound total)
  • For the sopes:
  • 2 tablespoons vegetable oil, plus additional as needed
  • 8 sopes (see Recipe Note)
  • For the toppings:
  • 1 1/2 cups shredded lettuce
  • 1 1/2 cups shredded cheddar cheese
  • 1 large ripe tomato, finely chopped
  • 2 pitted avocados, flesh removed and diced
  • 1/2 cup sour cream
  • 1 teaspoon Stubb’s Sticky Sweet Bar-B-Q sauce
Instructions:
  • In a medium saucepan, mix together barbecue sauce, tequila, chopped chipotle pepper, adobo sauce, cumin, lime juice, and water until well combined.
  • Prepare the chicken: Place the chicken in the pan and coat it with the sauce. Bring the liquid to a simmer over medium-high heat, then reduce the heat to low, cover, and cook for 20-25 minutes until the chicken is tender, fully cooked, and reaches an internal temperature of 165F. Remove from heat.
  • After poaching, transfer the chicken to a cutting board. Allow it to cool for 5 minutes. Remove and discard the skin and bones, then shred the chicken using your fingers or forks. Set aside the reduced barbecue sauce for later use.
  • Coat the chicken evenly with the sauce: Put the meat back in the pan and make sure it's fully coated with the sauce. Let it simmer on low heat to blend the flavors and heat it through. If not serving right away, cool and refrigerate for up to 3 days. To reheat, warm gently on the stovetop, adding a splash of water to prevent sticking if necessary.
  • When ready to serve, fry the sopes: Preheat oven to 225°F and place a baking sheet inside. Have a plate with paper towels ready. In a large skillet over medium-high heat, heat oil until shimmering. Add sopes in a single layer with space between each one. Fry for 2 minutes until golden, then flip and fry another 2 minutes. Drain on paper towels briefly, then transfer to the oven. Fry remaining sopes in batches as needed, adding more oil if necessary.
  • To plate the sopes: Place the sopes on a platter and generously heap pulled chicken on each. Add lettuce, cheese, tomato, and avocado. Mix sour cream and barbecue sauce in a bowl, then drizzle over each sope. Serve promptly while hot.

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