Prepare for a flavor explosion! Sopes de Papa con Chorizo, or potato and chorizo sopes, are a beloved Mexican street food offering a delightful balance of textures and tastes. These thick, crispy corn tortillas cradle a fluffy potato filling, topped with a vibrant homemade chorizo that's surprisingly quick to prepare, and finished with fresh, zesty toppings. Forget ordering takeout; this recipe empowers you to create an authentic, restaurant-quality meal at home, perfect for a weeknight dinner or a lively weekend gathering. The irresistible combination of savory chorizo, creamy potatoes, and crunchy tortilla will have you hooked from the first bite.
This recipe simplifies the often-daunting task of making sopes from scratch, offering a manageable, yet incredibly rewarding experience. From preparing the simple yet flavorful chorizo to perfectly cooking the potatoes and frying the sopes to golden perfection, we'll guide you through each step. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Bowls
- Mixing spoon
- Pan
- Plate or lid
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Masa and Chorizo
- Mix masa harina, all-purpose flour, baking powder, and salt in a bowl. Gradually add warm water, mixing with your hands until a smooth dough forms.
- Knead the dough for 5 minutes until smooth and elastic. Cover with a damp towel.
- In a bowl, combine ground pork, chorizo spices, 1 tbsp water, and 2 tbsp white vinegar. Mix well.
Step 2. Cook the Filling and Sopes
- Heat oil in a pan over medium-high heat. Add diced potatoes, garlic, salt, and pepper. Cook for 5 minutes.
- Add the tomato, jalapeno, and onion to the potatoes. Cook for another 5 minutes.
- Add the chorizo to the pan and break it up, mixing with the potatoes. Cook for 3-5 minutes until the chorizo is cooked through.
- Take small balls of dough and flatten them using a plate or lid to about 1/4 inch thickness. Cook for 2 minutes per side on a preheated pan.
Step 3. Shape the Sopes
- Pinch the edges of the cooked sopes to create a small bowl shape. Press down on the center with your thumb.
Step 4. Assemble and Serve
- Fill the sopes with the chorizo and potato mixture. Top with refried beans, lettuce, tomatoes, queso fresco, and salsa verde.
Read more: Keto Beef Sopes Recipe: Low-Carb Mexican Delight
Tips
- Adjust seasoning to taste.
- Ensure potatoes are fully cooked and soft.
- Don't make the sopes too thin.
Nutrition
- N/A
FAQs
1. Can I use store-bought chorizo instead of making it?
Yes, absolutely! Using store-bought chorizo will significantly reduce prep time. Just make sure it's Mexican chorizo, not Spanish chorizo.
2. What kind of tortillas should I use for sopes?
Use thick, corn tortillas – masa harina tortillas are ideal. Look for ones labeled 'extra thick' or 'for sopes' if possible.
3. What if my sopes don't puff up while frying?
Make sure your tortillas are completely dry before frying. Also, use enough oil to allow them to fry freely; overcrowding the pan will prevent puffing.
So there you have it – your very own batch of authentic Mexican sopes, complete with a ridiculously easy chorizo recipe! From simple ingredients to a vibrant final dish, this recipe proves that delicious, homemade meals don't have to be complicated. Enjoy the satisfying crunch, the rich flavors, and the pride of creating this Mexican masterpiece in your own kitchen.