Sopes with Chorizo and Potatoes
Sopes are thick, savory corn tortillas with pinched edges, creating a small bowl perfect for holding various toppings. This version features a flavorful filling of crumbled chorizo and tender potatoes, making for a hearty appetizer or light meal.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
sopes
- 2 cupmasa harina
- 1.5 cupwarm water
- 0.5 tspsalt
- 0.5 cupvegetable oil
filling
- 250 gfresh Mexican pork chorizo, casings removed
- 2 pcspotato, peeled and diced into 1/2-inch cubes
- 0.5 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
garnish
- 100 gqueso fresco, crumbled
- 0.5 cupsalsa
- 0.25 cupsour cream(optional)
- 0.25 cupcilantro, chopped(optional)
Equipment
tortilla press · comal or cast-iron skillet · slotted spoon · large skillet · paper towels · large bowl
The method
Step by step
- 1
Combine the masa harina and salt in a large bowl.
- 2
Gradually add the warm water to the masa harina mixture, mixing with your hands until a soft, pliable dough forms.
About 5 min
Cook’s note: The dough should be firm enough to handle but not crumbly. Add a little more water if needed.
- 3
Knead the dough for about 2-3 minutes, then cover it with a damp cloth and let it rest for 20 minutes.
About 20 min
- 4
While the dough rests, prepare the filling. Heat a large skillet over medium heat.
About 1 min
- 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.
About 10 min
Cook’s note: No need to add oil as chorizo releases its own fat.
- 6
Remove the cooked chorizo from the skillet with a slotted spoon, leaving about of the rendered fat in the pan.
About 1 min
- 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.
About 12 min
Cook’s note: Stir occasionally to prevent sticking.
- 8
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
- 9
Return the cooked chorizo to the skillet with the potatoes and onions. Mix well and set aside.
About 1 min
- 10
Divide the masa dough into 12 equal portions and roll each into a ball.
About 5 min
- 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.
About 5 min
Cook’s note: The discs should be thicker than a regular tortilla, about 1/4 inch thick.
- 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.
About 10 min
Cook’s note: Do not overcook, as they will be fried later.
- 13
Immediately after cooking, while still warm, pinch the edges of each disc upwards to form a rim, creating a shallow cup.
About 5 min
Cook’s note: This step requires speed, as the dough becomes less pliable as it cools.
- 14
In a separate skillet, heat the vegetable oil over medium-high heat until shimmering.
About 2 min
- 15
Fry the sopes in batches for 1-2 minutes per side, until golden brown and slightly crispy.
About 10 min
Cook’s note: Drain on paper towels to remove excess oil.
- 16
Fill each fried sope with the chorizo and potato mixture.
About 3 min
- 17
Garnish with crumbled queso fresco, salsa, sour cream, and chopped cilantro, if desired.
About 2 min
Cook’s note: Serve immediately while warm.
Keep it good
Store leftover sopes and filling separately in airtight containers in the refrigerator.
Reheat sopes in a dry skillet or oven until warmed through. Reheat filling in a skillet over medium heat.