About the Dish

  • Masa Harina

    Masa Harina

  • Tomatillo


  • Garlic


  • Jalapeño Pepper

    Jalapeño Pepper

  • Cilantro


  • Mexican Chorizo

    Mexican Chorizo

  • Green Onion

    Green Onion

  • Potatoes


  • Lettuce


  • Tomato


  • Cotija Cheese

    Cotija Cheese


MISE EN PLACE • Husk, rinse and quarter tomatillos. • Peel and chop garlic. • Cut 1/2-inch of jalapeño (use more if you like spicy salsa, less if you prefer mild); save the rest for another use. • Pick and roughly chop cilantro leaves. • Peel potato. Cut into 1/4-inch dice. • Thinly slice green onion, keeping white and green parts separate. • Pull apart lettuce leaves. Thinly slice. • Cut tomato into 1/4-inch dice.
• In a bowl stir together 1 cup masa harina and 1/4 teaspoon kosher salt. Gradually add 3/4 cup hot water. Mix with your hands until the masa comes together into a ball. If it’s too dry, add a little more hot water. • Cover with a damp towel or paper towel, and let dough rest 10 minutes.
• In a blender or food processor combine tomatillo, garlic, jalapeno, cilantro and 1 tablespoon cold water. Blend until smooth. Add a little more water if necessary to get the puree going. • Transfer salsa to a bowl, and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Tip: If you don't have a blender, finely chop ingredients together.
• Place a large skillet over medium-high heat. Add chorizo, breaking it up with a wooden spoon until it begins to render its fat, 2-3 minutes. • Add onion whites and cook until they begin to become translucent, about 1 minute.
• Stir in potato. 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 bag of masa harina.
• Fill a small bowl with cold water, and set nearby. • Divide masa dough into 6 equal portions. 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.
• Line a baking sheet with a rack or paper towels. • Place a large skillet over medium-high heat, and add enough cooking oil to measure 1/2 inch deep – about 1/2 cup. When oil is shimmering, 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 slotted spoon or spatula to transfer them to the prepared baking sheet.
While sopes are still hot, fill each with chorizo-potato mixture. Top with tomatillo salsa, lettuce, tomato, onion greens and cheese. Enjoy!