Sopes de Pollo with Mole Verde & Huitlacoche
Chef Kevin Patton, runner-up of the Chef’s Roll Global Street Food Contest, put his own spin on confit PERDUE® HARVESTLAND® Chicken Breast simmered in house Mole Verde, served over a griddled red corn masa fritter with black bean puree, roasted huitlacoche, Sierra cotija, lime crema, micro cilantro, and side Salsa Ranchera.
