why make this recipe
Mexican Sopes with Chorizo are a fantastic choice for a meal because they are packed with flavor and easy to make. The combination of crispy sopes and spicy chorizo makes for a satisfying dish that everyone will enjoy. Plus, they are fun to customize with different toppings. Whether it’s for a family dinner or a gathering with friends, this dish is sure to impress!
how to make Best Mexican Sopes with Chorizo
Ingredients :
- 7 oz Mexican chorizo sausage
- 1 large potato, diced small
- 1 small yellow onion, chopped
- 3 tbsp extra virgin olive oil
- Salt and pepper, to taste
- 10 ready-to-use sope bases
- Oil for frying (as required)
- 1 1/2 cups chunky tomato salsa (pico de gallo)
- 1 avocado, cut in slices
- Queso fresco, farmer’s cheese, or feta, crumbled
- Mexican crema or sour cream
Directions :
Heat 3 tablespoons of extra virgin olive oil in a non-stick pan over medium heat. Add the diced potato and season with salt and pepper. Cook, stirring constantly, until the potatoes are golden and crispy on all sides and cooked through, about 10-12 minutes. Remove the potatoes from the pan and set aside.
Add the Mexican chorizo and chopped onion to the same pan. Break up the sausage with the back of a spoon. Cook, stirring frequently, for about 8 minutes until the chorizo is cooked through and the onions are soft and fragrant.
Return the crispy potatoes from Step 1 to the pan with the cooked chorizo and onion from Step 2. Mix well and cook for 1 more minute to let the flavors blend. Adjust seasoning with more salt and pepper if needed, then turn off the heat. Taste the mixture to check for seasoning—you can add a little more pepper for extra kick.
Heat about ½ inch of oil in a large skillet over medium-high heat. Working in batches, carefully fry the sope bases until golden brown on all sides. Transfer the fried sopes onto a plate lined with paper towels to drain any excess oil.
Arrange the drained sopes on a serving platter. Spoon the chorizo and potato mixture from Step 3 onto each sope. Top with chunky tomato salsa (pico de gallo), a few avocado slices, crumbled cheese, and drizzle some Mexican crema or sour cream. Serve immediately—these are best enjoyed hot and freshly assembled. If you like extra heat, serve with your favorite hot salsa on the side.
how to serve Best Mexican Sopes with Chorizo
These sopes are best served warm. Place a generous amount of the chorizo and potato mixture on the sope bases, and add your desired toppings. Serve them directly from the kitchen to the table for an enjoyable experience. They make a great appetizer or main dish.
how to store Best Mexican Sopes with Chorizo
If you have leftovers, store the filling and the sopes separately in airtight containers in the fridge. The filling can last up to 3 days, while the fried sopes should be eaten within 1 day for the best texture. Reheat the filling in a pan and enjoy!
tips to make Best Mexican Sopes with Chorizo
- Ensure the oil is hot enough before frying the sope bases to achieve a crispy texture.
- Taste the chorizo and potato filling before serving; adjust the seasoning as needed.
- Use fresh toppings like avocado and salsa for enhanced flavor and presentation.
variation
You can easily switch up the filling of these sopes. Try using cooked chicken, beef, or even beans for a vegetarian option. Different salsas or fresh vegetables can also add variety.
FAQs
1. Can I use a different type of sausage?
Yes, you can use other types of sausage, but note that the flavor will change. Italian sausage or turkey sausage can be good substitutes.
2. Are sopes gluten-free?
Yes, sopes are typically made from masa (corn dough), making them a gluten-free option. Always check the packaging if you’re buying ready-made sopes.
3. Can I prepare sopes ahead of time?
Yes, you can prepare the chorizo and potato filling in advance. Just fry the sopes fresh when you’re ready to serve for the best taste.
