Fustini's Oils and Vinegars
Raja Tinga Sopes

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Raja Tinga Sopes

Raja Tinga Sopes

Submitted by Corporate Chef Andy Stewart


  • 1 cup masa
  • 1/2 cup plus or minus water
Chicken Tinga
Sweet Chipotle Sauce
Other Garnishes
  • grated Manchego cheese
  • grated Cotija or parmesan cheese
  • fresh cilantro
  • creme fraiche


Step 1. 

Preheat griddle to medium-high heat. Mix masa and water together to form a thick paste. Let stand 10 minutes. Scoop one-ounce balls and roll to 4-inch rounds by 1/4 inch thick. Some film wrap or parchment paper helps in moving the now-pressed tortilla onto a hot griddle.  Cook tortillas for 30 seconds on one side then flip and cook another minute on the other side then flip and finish on the first side for another 30 seconds. Remove tortilla from griddle and immediately pinch edges to form a rim. Top with filling.

Step 2.  Chicken Tinga

Heat Fustini’s Chipotle olive oil in a large skillet over moderate heat and add onion. Cook onion, stirring often, until soft - 5 minutes. Add sweet Chipotle sauce and cooked chicken and bring to a simmer. Turn heat to low and cook until all moisture is gone. Use immediately.

Step 3.  Sweet Chipotle Sauce

Heat Fustini’s Chipotle olive oil in a large skillet over moderate heat.  Add onion and garlic and sauté, stirring constantly until soft - 3 minutes.  Add all the rest of the ingredients and bring them to a simmer. Cook for 20 minutes until all is soft. Blend in batches and press through a fine-mesh sieve and reserve.

Customer Reviews

  1. Delicioso!

    Seriously! This chipotle sauce is the best.....sweet, spicy, rich..... I cooked my chicken in the instapot, but you could certainly use a pre-cooked rotisserie chicken for this recipe too. Super delicious

    Reviewed by Charlene on May 5, 2021, 10:37 a.m. | Permalink




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