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About the Dish

6 ounces Tomatillo
1 clove Garlic
1 small Jalapeño
5 sprigs Cilantro
4 ounces Mexican Chorizo
6 ounces White Potato
4 small Green Onion
1 head Lettuce
1 small Tomato
1 ounce Cotija Cheese
1 1/4 cups Masa Harina
Per Serving
Calories 810
Total Fat 42 g
Saturated Fat 12 g
Trans Fat 0 g
Polyunsaturated Fat 10 g
Monounsaturated Fat 12 g
Cholesterol 65 mg
Sodium 1400 mg
Total Carbohydrates 85 g
Dietary Fiber 10 g
Sugar 8 g
Protein 29 g
Sandra Gutierrez

In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. Her first book, “The New Southern-Latino Table,” is part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.


Line a baking pan with a metal cooling rack or with paper towels; set aside. Prepare your mise en place: Remove and discard tomatillo husks; rinse and quarter tomatillos. Peel and roughly chop 1 clove garlic. Cut 1/2-inch off the tip of the jalapeno (use a little more if you like a spicy salsa, less if you prefer mild); save the rest for another use. Pick and roughly chop cilantro. Peel potatoes, and cut into 1/4-inch cubes. Remove and discard green onion roots; thinly slice green onion, keeping whites and greens separate. Pull apart lettuce leaves, and slice thinly into shreds. Remove and discard tomato stem and seeds; cut flesh into 1/4-inch pieces.
In a mixing bowl stir together 1 cup masa harina (the larger bag) and 1/4 teaspoon kosher salt. Gradually add 3/4 cup hot water and mix with your hands until the masa comes together into a ball. It should be the consistency of play dough and not sticky. If it’s too dry, add a little more hot water (the amount of water/masa required will vary depending on temperature and humidity). Cover with a damp towel or paper towel, and let dough rest 10 minutes.
In a blender or food processor combine tomatillos, garlic, jalapeno, cilantro and 1 tablespoon cold water. Blend until smooth. Add a little more water if necessary to get the puree going. (If you don’t have a blender, use a vegetable chopper or knife.) Transfer salsa to a bowl, and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Chill until ready to serve.
Place a large skillet over medium-high heat. Add chorizo, and cook while breaking it up with a wooden spoon until it begins to render its fat, 2-3 minutes. Add green onion whites, and cook until they begin to become translucent, about 1 minute.
Stir in potatoes. Reduce heat to medium-low, cover and cook, stirring occasionally, until potatoes are fork-tender. Transfer to a bowl, cover to keep warm, and set aside. Wipe out the skillet and set aside.
Form masa dough into a ball, and then press it into a disc. If it cracks along the edges, it's too dry (add a bit more water, 1 tablespoon at a time). If it's too wet to hold its shape, add a bit more masa harina (1 tablespoon at a time) from the remaining massa harina bag.
Fill a small bowl with cold water, and set nearby. Divide the masa dough into 6 equal portions, and cover with a damp towel. With moistened hands, roll each piece into a ball, keeping the remaining balls covered while you work. Press each into a 3 1/2-inch patty, about 1/4 inch thick. (If the masa breaks around the edges, moisten your hands with water, reroll into a ball, and shape again.) Use your fingers to pinch the edges to form a small rim. Don’t make the rims too thin or too tall, or they’ll break during frying.
Place a large skillet over medium-high heat, and add enough cooking oil to measure 1/2 inch deep – about 1/2 cup. (This oil will get very hot. Please use caution not to allow any water into the pan, and do not attempt to move the pan until the oil has cooled.) When the oil is heated, carefully add sopes, and fry until golden, 2-3 minutes. Be careful not to burn them; lower the temperature if they are browning too quickly. Use a metal slotted spatula or slotted spoon to transfer them to the prepared cooling rack/paper towels. While sopes are still hot, fill each with chorizo-potato mixture. Top with tomatillo salsa, shredded lettuce, tomatoes, onion greens and cheese. Enjoy!