Sopes with Chorizo and Potatoes

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the masa harina and salt in a large bowl.

2. 2

   Gradually add the warm water to the masa harina mixture, mixing with your hands until a soft, pliable dough forms.

   Ca. 5 min.

   Kokkens note: The dough should be firm enough to handle but not crumbly. Add a little more water if needed.

3. 3

   Knead the dough for about 2-3 minutes, then cover it with a damp cloth and let it rest for 20 minutes.

   Ca. 20 min.

4. 4

   While the dough rests, prepare the filling. Heat a large skillet over medium heat.

   Ca. 1 min.

5. 5

   Add the chorizo to the hot skillet and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.

   Ca. 10 min.

   Kokkens note: No need to add oil as chorizo releases its own fat.

6. 6

   Remove the cooked chorizo from the skillet with a slotted spoon, leaving about of the rendered fat in the pan.

   Ca. 1 min.

7. 7

   Add the diced potato and chopped onion to the skillet with the chorizo fat. Cook until the potatoes are tender and the onion is translucent, about 10-12 minutes.

   Ca. 12 min.

   Kokkens note: Stir occasionally to prevent sticking.

8. 8

   Stir in the minced garlic and cook for another minute until fragrant.

   Ca. 1 min.

9. 9

   Return the cooked chorizo to the skillet with the potatoes and onions. Mix well and set aside.

   Ca. 1 min.

10. 10

    Divide the masa dough into 12 equal portions and roll each into a ball.

    Ca. 5 min.

11. 11

    Press each ball between two pieces of plastic wrap using a tortilla press or a flat-bottomed pan to form a thick, 3-inch disc.

    Ca. 5 min.

    Kokkens note: The discs should be thicker than a regular tortilla, about 1/4 inch thick.

12. 12

    Heat a comal or cast-iron skillet over medium-high heat. Cook each masa disc for 1-2 minutes per side, until lightly browned and slightly puffed.

    Ca. 10 min.

    Kokkens note: Do not overcook, as they will be fried later.

13. 13

    Immediately after cooking, while still warm, pinch the edges of each disc upwards to form a rim, creating a shallow cup.

    Ca. 5 min.

    Kokkens note: This step requires speed, as the dough becomes less pliable as it cools.

14. 14

    In a separate skillet, heat the vegetable oil over medium-high heat until shimmering.

    Ca. 2 min.

15. 15

    Fry the sopes in batches for 1-2 minutes per side, until golden brown and slightly crispy.

    Ca. 10 min.

    Kokkens note: Drain on paper towels to remove excess oil.

16. 16

    Fill each fried sope with the chorizo and potato mixture.

    Ca. 3 min.

17. 17

    Garnish with crumbled queso fresco, salsa, sour cream, and chopped cilantro, if desired.

    Ca. 2 min.

    Kokkens note: Serve immediately while warm.