This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Chorizo and Potato Sopes

Name: Chorizo and Potato Sopes
Prep time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: Corn flour (Maseca brand) (240 g); Wheat flour (1/4 cup, 30 g); Baking powder (3/4 teaspoon, 3 g); Salt (1/3 teaspoon, 2 g); Water (2 cups, 500 mL); Oil (50 mL); Potatoes (3 pieces); Salt with garlic and pepper (1 tablespoon, 15 g); White onion (1/4 piece); Chorizo (500 g); Fried beans (350 g); Lettuce (1 cup, chopped) (60 g); Cream (1/2 cup, 120 g)

by Dana Peredo

No ratings yet

58 views

Sopes made from a mixture of cornmeal and wheat flour, shaped and fried by hand, filled with a stew of diced potatoes and chorizo; they are served with refried beans, sour cream, and lettuce.

Servings: 4
Prep: 50 min
Difficulty: Medium
Category: Main course, Stews & casseroles
Cuisine: Mexican
Serve: Warm
Texture: Crispy / Crunchy, Chewy, Chunky
Techniques: Fry
Meal: Lunch

Family meal
Kids
Game day
Budget friendly

Tips

We recommend placing a plastic bag spread out over the surfaces of the tortilla press to prevent the dough from sticking.

Ingredients

Corn flour (Maseca brand) (240 g)
$4.78 MXN
Wheat flour (1/4 cup, 30 g)
$0.93 MXN
Baking powder (3/4 teaspoon, 3 g)
$0.55 MXN
Salt (1/3 teaspoon, 2 g)
$0.05 MXN
Water (2 cups, 500 mL)
$1.65 MXN
Oil (50 mL)
$2.75 MXN
Potatoes (3 pieces)
≈ $28.76 MXN
$45.00 MXN/kg
Salt with garlic and pepper (1 tablespoon, 15 g)
$3.47 MXN
White onion (1/4 piece)
≈ $0.77 MXN
$27.90 MXN/kg
Chorizo (500 g)
$142.50 MXN
Fried beans (350 g)
$14.70 MXN
Lettuce (1 cup, chopped) (60 g)
$1.69 MXN
Cream (1/2 cup, 120 g)
$8.16 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated ingredient cost

≈ $210.76 MXN

≈ $52.69 MXN per serving

13 of 13 ingredients

priced

100%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Frying pan
Knife
Spatula
Cutting board
Tortilla press
Potato masher
Stove
Griddle (comal)

Steps

1. Wash and chop the ingredients5 min
First, we’ll wash the vegetables, then on a cutting board, we’ll dice the potatoes, slice the onion into half-moons, and cut the lettuce into strips.
2. Prepare the dough
In a deep bowl, add the cornmeal, wheat flour, baking powder, and a pinch of salt. Carefully pour in 2 cups of warm water, then gently mix until the mixture reaches the consistency of playdough.
3. Make the sopes
Now take a handful of the dough and flatten it slightly with a tortilla press so that the tortillas are somewhat thick, as shown in the image.
4. Cook the sopes on the comal
Now that the shapes are ready, let’s place them on a hot griddle over medium heat for 2 minutes on each side.
5. Shape the sopes into plates
Once they're ready, take the sopes and, being careful not to burn yourself, shape the edges so they take on a bowl-like shape, as shown in the image.
6. Simmer the potatoes10 min
Now that the sopes are ready, heat some oil in a skillet over medium heat, add the diced potatoes, and stir in 1 tablespoon of garlic, salt, and pepper (or to taste), and cook them for 10 minutes. When they’re done, place them on paper towels.
7. Sauté the onion and cook the chorizo5 min
In the same skillet, add the chopped onion, then add the chorizo and mash it with a potato masher, then cook for 5 minutes.
8. Finish the stew
Once the chorizo is ready, add the potatoes and cook everything over medium heat for 1 more minute, stirring occasionally.
9. Fry the sopes
Now, in a skillet with plenty of hot oil, use kitchen tongs to fry the sopes for 2 minutes. Then place them on paper towels.
10. Prepare the sopes
Finally, we prepare the sopes with cream, refried beans, potatoes with chorizo, lettuce, and seasonings to taste.