Ingredients with Measurements:
- 1 lb. chorizo sausage, casings removed
- 2 medium potatoes, peeled and diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1 cup masa harina
- 1 1/4 cups warm water
- Salt and pepper, to taste
- Vegetable oil, for frying
- Toppings: crumbled queso fresco, chopped cilantro, diced avocado, lime wedges
Special equipment needed:
- Large skillet
- Mixing bowl
- Plastic wrap
- Rolling pin
- Griddle or comal
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the chorizo until browned and crispy. Remove from the skillet and set aside.
2. In the same skillet, add the diced potatoes and onion. Cook until the potatoes are tender and the onion is translucent, about 10 minutes. Add the garlic, cumin, chili powder, and oregano. Cook for an additional 2 minutes.
3. In a mixing bowl, combine the masa harina, warm water, and a pinch of salt. Mix until a soft dough forms.
4. Divide the dough into 8 equal portions and shape them into balls. Place a ball of dough between two pieces of plastic wrap and use a rolling pin to flatten it into a 1/4-inch thick circle.
5. Heat a griddle or comal over medium-high heat. Add a drizzle of vegetable oil and cook the flattened dough circles for 2-3 minutes on each side, until lightly browned and cooked through.
6. To assemble the sopes, place a cooked dough circle on a plate. Spoon some of the chorizo and potato mixture onto the center of the dough. Top with crumbled queso fresco, chopped cilantro, diced avocado, and a squeeze of lime juice.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for cooking the chorizo, potatoes, and sopes.
Serving size:
This recipe makes 8 sopes, serving size is 1 sope per person.
Nutritional information:
Calories per serving: 350
Total fat: 22g
Saturated fat: 7g
Cholesterol: 40mg
Sodium: 700mg
Total carbohydrates: 26g
Dietary fiber: 3g
Sugar: 1g
Protein: 13g
Substitutions for ingredients:
- Masa harina can be substituted with all-purpose flour or cornmeal.
- Queso fresco can be substituted with feta cheese or cotija cheese.
- Avocado can be substituted with guacamole.
Variations:
- Add black beans or refried beans to the chorizo and potato mixture.
- Top with salsa or pico de gallo.
- Use ground beef or shredded chicken instead of chorizo.
Tips and tricks:
- Make sure the dough circles are thin enough to cook through but thick enough to hold the toppings.
- Keep the cooked sopes warm in a low oven until ready to serve.
- Customize the toppings to your liking.
Storage instructions:
Store any leftover chorizo and potato mixture in an airtight container in the refrigerator for up to 3 days. Store any leftover sopes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the chorizo and potato mixture in a skillet over medium heat until heated through. Reheat the sopes in a toaster oven or oven at 350°F for 5-7 minutes, until heated through.
Presentation ideas:
Arrange the sopes on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
- Crumbled queso fresco
- Chopped cilantro
- Diced avocado
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Corn on the cob
- Cucumber salad
- Black bean salad
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the dough is too sticky, add a little more masa harina.
Food safety advice:
- Make sure to cook the chorizo and potatoes to an internal temperature of 165°F to ensure they are fully cooked.
- Store any leftover sopes in the refrigerator and consume within 2 days.
Food history:
Sopes are a traditional Mexican dish that originated in central and southern Mexico. They are similar to tostadas and are typically made with masa harina, a type of corn flour.
Flavor profiles:
This recipe has a spicy and savory flavor profile, with the chorizo adding a smoky and slightly spicy flavor to the dish.
Serving suggestions:
Serve the sopes as a main dish for lunch or dinner, or as an appetizer or snack for a party or gathering.
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Region: Mexican