Sopes de chorizo con papas y carne de puerco 😋

Hey foodies! If you've ever craved authentic Mexican comfort food, you absolutely have to try making sopes. And let me tell you, my current obsession is sopes de chorizo with potatoes and pork. It’s a flavor explosion that’s surprisingly fun to make at home, and it quickly became one of my go-to recipes for a truly satisfying meal. I remember the first time I had a sope de chorizo; the combination of the crispy yet soft masa, the spicy chorizo, and the creamy toppings was just perfection. Now I want to share my take on this classic dish with you! For those new to Mexican cuisine, a sope is essentially a thick, round tortilla made from masa harina, with pinched edges that create a little border. This border is perfect for holding all sorts of delicious toppings, and in our case, a mouth-watering chorizo, potato, and pork filling. It’s a versatile dish, but for me, the chorizo and potato combo, especially when you add a little extra pork, is simply unbeatable. Here’s what you’ll need to make these amazing sopes de chorizo: For the Sopes: 2 cups masa harina (corn flour for tortillas) 1 ½ cups warm water, plus more if needed ½ teaspoon salt Vegetable oil, for frying For the Chorizo, Potato & Pork Filling: 1 lb Mexican chorizo, casings removed ½ lb ground pork (optional, but adds great texture) 2 medium potatoes, peeled and diced into small cubes ½ onion, finely chopped 2 cloves garlic, minced ½ cup chicken broth or water Salt and pepper to taste For Serving (My Favorite Toppings!): Refried beans (spread thinly on the sope base) Crumbled queso fresco or cotija cheese Mexican crema or sour cream Shredded lettuce or cabbage Salsa (verde or roja) Diced white onion and cilantro, for garnish Let’s Get Cooking! Prepare the Sopes Dough: In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing until a soft, pliable dough forms. It should feel like play-doh and not stick to your hands. If it's too dry, add a little more water; if too wet, a tiny bit more masa. Cover the dough with a damp cloth and let it rest for 15-20 minutes. Make the Filling: While the dough rests, heat a large skillet over medium-high heat. Add the chorizo and ground pork (if using), breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat, leaving just a little for flavor. Add the diced potatoes, chopped onion, and minced garlic to the skillet. Sauté for another 5-7 minutes, until the onion softens and the potatoes start to get tender. Pour in the chicken broth or water, bring to a simmer, then reduce heat, cover, and cook for about 10-15 minutes, or until the potatoes are fully tender. Season with salt and pepper to taste. Set aside. Form and Cook the Sopes: Divide the masa dough into 12-14 equal balls. Place one ball between two pieces of plastic wrap or a tortilla press and press it into a thick, small disc (about ¼ inch thick and 3-4 inches in diameter). Heat a comal or heavy-bottomed skillet over medium heat. Cook each sope for about 1-2 minutes per side, until lightly golden and puffed. Immediately after removing from the heat, and while still warm (be careful!), use your fingers to pinch up the edges all around the sope, creating a raised border. This is crucial for holding the toppings! Repeat with the remaining dough. Assemble and Serve: Once all the sopes are cooked and shaped, you can lightly fry them in a little oil for a crisper texture, or just warm them up if you prefer. Spread a thin layer of refried beans on each sope. Then, pile on a generous amount of your chorizo, potato, and pork filling. Top with crumbled queso fresco, a dollop of Mexican crema, shredded lettuce, and your favorite salsa. Garnish with fresh diced onion and cilantro. Trust me, once you try these homemade sopes de chorizo, you'll be hooked. It's a dish that brings so much joy and flavor to the table, and it’s a wonderful way to explore authentic Mexican cooking. Give it a try this weekend and let me know how yours turn out – I bet they’ll be amazing!