Place all the ingredients in a pot with enough water to cover them. The water used for cooking will become the sauce for the sopes.

Once it comes to a boil, season with salt.

When everything is cooked, remove the tomatoes and tomatillos. Blend them together with one green chili, then return the blended mixture to the pot. Use a potato masher to break up the meat so it separates well.

For the sopes: Mix 2 1/4 lbs masa (about 1 kilogram) with a little water and salt. Knead until the dough is soft. Shape into small, thick discs, pinching the edges to form a border. Fry the sopes in oil until golden.

Serve the sopes with some of the broth. You can top them with sour cream and shredded lettuce.