Sopes with Chorizo and Potato Recipe

 Sopes are one of Mexico’s most comforting and versatile dishes, bringing vibrant flavor and texture to the table. These thick corn masa shells, with a soft inside and crispy edges, are traditionally topped with hearty fillings like beans, meats, and cheese. Today, we’re exploring a popular variation topped with savory chorizo and tender potatoes. This combination is packed with bold flavors and makes for a satisfying meal that’s perfect for breakfast, lunch, or dinner.

What makes sopes so special is their flexibility. Whether enjoyed as a quick snack, a family gathering centerpiece, or a make-your-own meal option for guests, they never fail to delight. Their origins can be traced back to Mexico’s rich culinary tradition of masa-based dishes like tortillas and gorditas. Sopes are a representation of creativity and resourcefulness in the kitchen, made with simple ingredients but capable of delivering incredible depth of flavor.

Now, let's get started on creating this quintessential Mexican dish!

Ingredients

For the Sopes

• 2 cups masa harina (corn flour, like Maseca)
• 1 ½ cups warm water
• ½ teaspoon salt
• Vegetable oil, for frying

For the Chorizo and Potato Topping

• 10 oz (300g) Mexican chorizo (crumbled or removed from casing)
• 2 medium potatoes, peeled and diced into small cubes
• 1 tablespoon vegetable oil
• ½ small onion, diced
• 1 clove garlic, minced

For Garnish

• Crumbled queso fresco or feta cheese
• Shredded lettuce
• Mexican crema or sour cream
• Fresh salsa or hot sauce
• Lime wedges

Instructions

Step 1 – Make the Sopes

1. Prepare the masa dough
   • Mix the masa harina, warm water, and salt in a large bowl until a smooth, pliable dough forms. If the dough feels too dry, add a tablespoon of water at a time until you reach the right consistency. The dough should feel firm but slightly moist.
2. Shape the sopes
   • Divide the dough into 8 small balls, roughly the size of a golf ball. Flatten each ball with your hands or a tortilla press to form a thick disk, about 4 inches in diameter.
   • Cook each disk on a hot griddle or skillet over medium heat for 1–2 minutes per side, just until lightly cooked but not browned.
3. Form the edges
   • While the disks are still warm, use your fingers to pinch the edges upward, forming a shallow rim around each sope. This will hold the toppings.
4. Fry the sopes
   • Heat oil in a large pan over medium-high heat. Fry the sopes until golden and crispy, about 1–2 minutes per side. Place them on a plate lined with paper towels to drain excess oil.

Step 2 – Make the Chorizo and Potato Filling

1. Cook the potatoes
   • Heat a pot of salted water and cook the diced potatoes for about 8–10 minutes, or until just tender. Drain and set aside.
2. Prepare the chorizo
   • Heat a tablespoon of oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.
   • Add the crumbled chorizo and cook for 6–8 minutes, stirring occasionally, until the chorizo is browned and cooked through.
3. Combine with potatoes
   • Mix the cooked potatoes into the skillet with the chorizo. Stir well to coat the potatoes in the flavorful oils, and cook for another 3 minutes.

Step 3 – Assemble the Sopes

1. Take one sope shell and spread a thin layer of refried beans (optional) on the bottom to add an additional base flavor if desired.
2. Spoon the chorizo and potato mixture generously onto the sope.
3. Top with shredded lettuce, crumbled cheese, crema, and a drizzle of salsa or hot sauce.
4. Add a lime wedge on the plate for an extra burst of brightness and serve immediately.

Tips and Customization Ideas

• Meat-Free Version: Swap the chorizo for sautéed mushrooms, roasted peppers, or plant-based chorizo to make this dish vegetarian-friendly.
• Cheese Lovers Unite: If you’re a cheese enthusiast, sprinkle shredded Oaxaca or Monterey Jack cheese over the hot potato-chorizo mixture to create a melty, gooey topping.
• Build a Sopes Bar: Set up a DIY sopes station with a variety of toppings like guacamole, pickled onions, or radishes. Perfect for gatherings!

Serving Suggestions and Pairings

Sopes with chorizo and potato are best enjoyed fresh and served warm. Pair them with a refreshing agua fresca, like horchata or tamarind juice, or a chilled Mexican beer. For a heartier meal, serve alongside a bowl of caldo de pollo or a light side salad with citrusy dressing. Don’t forget to finish with a sweet treat like churros or flan to round out your Mexican food adventure!

With their crispy base, flavorful filling, and vibrant garnishes, sopes with chorizo and potato are sure to impress. Whether you’re introducing this dish to friends or just treating yourself, it’s a delicious way to celebrate Mexican cuisine. Bon appétit!