Potato-Chorizo Sopes With Avocado Crema

Sopes are a traditional Mexican dish found throughout  Mexico and there are  thousands of regional favorites. Sopes are  like thick tortillas  made with masa harina and  have pinched sides. These savory tarts are often served for dinner but can also be made smaller and  served as appetizers.

The best part is the various toppings you can add.  This filling is full of flavor with spicy chorizo, onions and potatoes. It would be good in tacos, tostados or gorditas as well. All I can say is this topping was fantastic – I did spread some of the shells with refried beans first  and they were delicious too!

This was a recipe I hoped to post in late April in time for Cinco de Mayo which was May 5th of this year. Obviously, I did not get to make it then. Did I mention I was downsizing, packing, moving and unpacking at the time? What a whirlwind for a couple of months!

Unfortunately, I ended up making these when the weather was very hot – I already thawed the meat and I did not know what the temperature was going to be as it has been on the cool side.

I chose this filling version from seriouseats.com (Lauren Rothman) as the ingredients are favorites, especially chorizo. I did add refried beans to the recipe, changed some of the ingredients and some of the directions.

I also used her  masa dough (which makes a lot) and made my own Avocado Crema.

 

In addition you can use refried black beans, cheese, shredded chicken, onions, red or green sauce and many other options are available; just add them to your taste.

Potato-Chorizo Sopes With Avocado Crema, Adapted

  • 2 cups of Red Bliss potatoes (unpeeled) which have been cut into 1/2-inch dice
  • 1 tsp. kosher salt
  • 1 lb. fresh Mexican chorizo
  • 1-1/2 cups finely chopped onion
  • refried beans (I added)
  • masa dough (see below)
  • vegetable oil for frying (you can bake them also)
  • Avocado Crema (below) to garnish
  • cilantro leaves, chopped for serving (like Ina I do not care for cilantro so I often substitute parsley, especially if it is used mainly for garnish)

Cover the potato cubes with water in a saucepan and add 1 tsp. salt. Bring to a boil, reduce heat and simmer for about 8-10 minutes or until tender; drain.

Add the chorizo to a large cast iron skillet and cook over medium-high heat, breaking it up into small pieces until fat begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked through, about 12 minutes. Add drained potatoes and smash them down and toss until filling is browned about 10 minutes.

Make the Avocado Crema below and refrigerate.

Divide masa into 15 balls; lightly dust each ball with cornmeal (to prevent sticking) or place between two pieces of wax paper. Press each ball into a disk 3-1/2 – 4-inches wide and 1/4-inch thick. The sides should be about 3/4-inch. You can use a tortilla press or simply the bottom of a glass pie plate. Then I like to smooth out the disks using the side of my hand. Finally, with your fingertips form a lip around the edge of each disk. Transfer the sopes to a baking sheet lined with parchment paper.

A suggestion from America’s Test Kitchen: parcook the shells in a large, straight-sided dry skillet before frying for about 5 minutes or until bottoms begin to brown. Use a paper towel to press lightly in center of each sope to ensure contact with the pan. According to ATK this step will help keep the outside crispy and the inside tender.

Then heat an inch of oil in this same saucepan to 350°F. Fry the sope shells flat side down, turning after 2-1/2 minutes and cook for another 2-1/2 minutes or until lightly browned. Transfer to a paper towel lined baking sheet and continue. Adjust the heat to maintain the temperature.

Arrange the sope shells on a platter and spread some refried beans on the shells. Then  add 3 tbsp. chorizo filling on each. Drizzle with avocado crema and garnish with cilantro/parsley.

Recipe by CookingWithAuntJuju.com

Masa Dough

Masa Dough:

  • 3-1/2 cups masa harina
  • 1/2 cup flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/4 cup melted shortening (vegetable oil or lard )
  • 2-1/4 cups warm water

Combine the masa, flour, baking powder and salt in a medium bowl. Drizzle your choice of shortening over the dry ingredients and stir until pea-sized balls form. Add the water and mix to combine. Knead dough briefly until it comes together in a smooth ball, about 2 minutes. Cover the bowl and let rest for 15 minutes.

These sope shells freeze well; just place on a baking sheet, freeze and transfer to a zip-lock bag for up to 3 months.

Recipe by CookingWithAuntJuju.com

Avocado Crema

  • 1 avocado, seeded, peeled and mashed
  • 1/4 cup sour cream
  • 1 tbsp. lime juice
  • 1/4 tsp. kosher salt

Combine above ingredients and use as a garnish for the sopes.

Recipe by CookingWithAuntJuju.com

 

Linking to Fiesta Friday.

20 thoughts on “Potato-Chorizo Sopes With Avocado Crema

  1. Oh my gosh, I’ll just have to make these soon! I’ve got several pounds of chorizo in the freezer when I thought I’d be selling breakfast tacos in addition to lunch tacos in my food cart. Great recipe! Are you settled in yet?

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  2. Hey there, Judi! We’ve missed you at Fiesta Friday! Glad to see you’re doing well. Downsizing and moving must have been a chore but probably therapeutic as well?? I sometimes just want to get rid of all the things I’ve hoarded over the years and go minimalist 😄 The sopes sound fantastic! 😋

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    • Thanks – I’ve missed everyone too! From my sister’s health to moving life has been quite hectic. I gave up most of my garden treasures (including all the veggie/flower and herb beds), some large antiques, extra refrigerator, etc. LOL – I kept all my kitchen gadgets and they are scattered all over my condo – now if I can only remember where I put everything. The sopes are tasty and very spicy – I just love chorizo 🙂

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