Easy Mexican Sope Recipe Chorizo Potato

I absolutely adore this recipe because it combines the comforting heartiness of homemade sopes with the vibrant flavors of chorizo and fresh toppings, making every bite a delightful adventure. Plus, there’s something so satisfying about crafting these little savory vessels from scratch, creating the perfect base to hold all my favorite toppings in one delicious handheld creation!

Dishes that burst with flavor are the ones I love to make, and this Easy Mexican Sope Recipe with Chorizo and Potato is a case in point. A foundation of masa harina gives the sopes a hearty texture, while frying them adds the delicious crispiness that contrasts so nicely with the creamy refried beans, savory chorizo, and tender potatoes that uphold the rich flavor profile of this dish.

Topped with crumbly queso fresco, the sopes are the essence of balanced Mexican cooking.

Ingredients

Masa harina: High in carbs; provides an authentic corn taste.

Chorizo: Imparts protein; lends spicy, savory depth.

Tater: High in carbs; give a satisfying texture.

Adds a creamy texture and a mild, slightly salty flavor.

Cilantro: Loaded with antioxidants; contributes fresh, citrusy tones.

Radishes contain very few calories and provide a sharp, peppery flavor that complements many dishes.

Ingredient Quantities

• 2 cups masa harina (corn flour)
• 1 1/4 cups warm water
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1/2 cup refried beans
• 8 ounces chorizo, casings removed
• 2 medium potatoes, peeled and diced
• 1/4 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 2 radishes, thinly sliced
• 1/2 cup shredded lettuce
• 1 lime, cut into wedges
• Vegetable oil for frying

Instructions

1. In a big bowl, combine masa harina, warm water, salt, and vegetable oil. Stir until a smooth dough forms. Rest for 15 minutes.

2. Separate the dough into 8 equal pieces and roll each into a sphere. Flatten the spheres to about 1/4 inch thickness to form a thick disc.

3. Preheat a comal or skillet over medium heat. Cook the discs for about 2 minutes on each side, until they are lightly toasted.

4. When they are warm, pinch the edges of each disc to create a slight ridge all around, forming a shallow “sope” shell.

5. In another pan, over medium heat, brown the chorizo, approximately 4-5 minutes. Remove from heat and set aside.

6. In the identical pan, toss in the diced potatoes and sauté them until they’re soft and golden brown, roughly 10 minutes.

7. In the pan, blend the cooked potatoes and the chorizo, stirring to combine. Take off the heat.

8. In a pan over medium-high heat, warm a thin layer of vegetable oil. Fry each sope shell in the oil for about 1-2 minutes on each side, until golden and crispy.

9. Apply a thin layer of refried beans to each sope shell. Add the mix of chorizo and potatoes on top.

10. Top with crumbled queso fresco, chopped cilantro, sliced radishes, shredded lettuce, and a squirt of lime. Serve without delay.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Spoon or spatula for stirring
4. Rolling pin or tortilla press (optional for flattening)
5. Comal or skillet
6. Additional pan for browning chorizo and sautéing potatoes
7. Pastry brush (optional for frying)
8. Plate or tray for resting cooked sopes
9. Knife and cutting board
10. Tongs or spatula for flipping and frying
11. Serving platter or individual plates

FAQ

• What is masa harina?Masa harina is an authentic flour made from corn, hailing from Mexico. It is made by taking dried corn, grinding it, and treating it with lime (not the fruit, but the mineral that is essential for human health). It is the primary ingredient in sopes.
• Can I use another type of meat instead of chorizo?You can use any ground meat you like instead of chorizo—beef, pork, turkey—yet chorizo brings a singular spicy taste.
• How do I keep the sopes from being too greasy?Before frying the sopes, ensure that the oil is hot. This helps them achieve a crispiness that minimizes excess oil absorption.
• Can I make the sopes in advance?You can indeed prepare the masa dough and mold the sopes, then keep them in the fridge or the freezer before frying.
• What can I use if I don’t have queso fresco?You can use feta cheese or cotija cheese if queso fresco is unavailable, but the flavor will be slightly different.
• Is there a way to make this recipe vegetarian?Of course! To make it vegetarian-friendly, replace the chorizo with sautéed mushrooms or grilled vegetables.

Substitutions and Variations

2 cups masa harina (corn flour): You can replace it with 2 cups of all-purpose flour combined with 1/2 cup of cornmeal for a different texture, but the flavor will be distinctly altered.
8 ounces chorizo: If you want a similar spicy kick, substitute with 8 ounces of ground beef or turkey seasoned with 1 tablespoon smoked paprika and 1/2 teaspoon cayenne pepper.
2 medium potatoes: Opt for 2 medium sweet potatoes or yams if you fancy a sweeter spin on this savory recipe.
1/4 cup crumbled queso fresco: If queso fresco isn’t available, feta cheese can be a good substitute, though it has a stronger flavor.
1/4 cup chopped cilantro. If you don’t like cilantro or don’t have it, you can use fresh parsley, which is a milder, safer option.

Pro Tips

1. Warm Water Precision Use warm water, not hot, when mixing with the masa harina. This helps the dough achieve the right consistency without becoming too sticky or dry. Adjust the water amount slightly if necessary to ensure the dough holds together well.

2. Resting the Dough After mixing the dough, cover it with a damp cloth or plastic wrap during the 15-minute rest period. This prevents the dough from drying out and makes it easier to work with when forming the sopes.

3. Crisping the Sopes For extra crispy sopes, consider frying them twice. First, lightly fry them to set the shape, then fry them again right before serving for a perfectly crispy texture.

4. Chorizo and Potato Balance Make sure to evenly brown the potatoes and chorizo. If the chorizo releases too much oil, you can drain it slightly before mixing with the potatoes to prevent the topping from becoming too greasy.

5. Fresh Toppings Add the toppings right before serving to maintain their freshness and crunch. Consider chilling the radishes and lettuce beforehand for an extra refreshing contrast to the warm sope bases.