Brown the chicken on each side in a little bit of oil over medium-high heat. Remove from the pot, and set aside.
Add the onion, garlic, and cumin to the pot, and cook until onion begins to soften, stirring often. Don't burn the garlic!
De-glaze the pot with the beer, scraping the bottom of the pot to loosen browned bits. Stir in the salsa verde, salt, and pepper.
Add the chicken back into the pot, bring to a boil, reduce heat to a simmer, and cover. Simmer until just cooked through - 10 to 20 minutes depending on the size of your chicken breasts. While chicken simmers, prepare the sopes.
You can use 2 forks or you can use a stand mixer to accomplish this task. Check for seasoning. Leave the chicken in its sauce until ready to serve.
Preheat oven to 375 degrees (350 convection).
Combine dry ingredients in a mixing bowl.
Add the oil and beaten egg. Stir to combine. Mixture will be very dry and crumbly.
Begin to add water until you have a pliable but stiff ball of dough. It should not be crumbly, nor should it feel sticky.
The dough will make 18-24 cups depending on size. Divide dough into walnut or golf ball size pieces. Press or pinch them into the muffin tins. (Refer to photo in the post).
Bake 15 minutes (about 12 in a convection oven) until just beginning to brown. Remove from the muffin tins. You can add the fillings and pop them back in the oven for a maximum of 5 minutes to avoid drying them out. You don't want dry sopes!
Add a scoop of salsa verde chicken filling to each sope.
Add toppings as desired. Enjoy!
Macronutrients are an approximation only from MyFitnessPal.com, and include 1 sope and 1 tablespoon of salsa verde chicken. Overall calories depend on your chosen toppings.