About the Dish

1 cup Masa Harina
6 ounces Tomatillo
1 clove Garlic
1/4 Jalapeño Pepper
5 sprigs Cilantro
4 ounces Mexican Chorizo
2 ounces Green Onion
6 ounces Potatoes
1 head Lettuce
4 ounces Tomato
1 ounce Cotija Cheese
Per Serving
Calories 680
Total Fat 31 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 990 mg
Total Carbohydrates 84 g
Dietary Fiber 10 g
Sugar 8 g
Protein 22 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. 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. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Prickly Pear Berliner

Tart flavors in beer aren’t new; however, adding tart fruit to beers that aren’t soured is somewhat novel. Belgians sours and Berliner Weiss have used tartness in their flavor profiles through the use of wild yeasts or bacteria. Recently, brewers, including Creature Comforts, have been experimenting with prickly pear cactus to add the tart dimension. In the spirit of complementing this Mexican-inspired dish, we are going to suggest a prickly pear flavored beer to complement the tart tomatillo.

Moscato d'Asti, Piedmont, Italy

Moscatos have ripe tropical fruit notes that nod to sopes’ Mexican roots. The subtle sweetness balances the kick from chorizo, and the subtle effervescence rounds out the richness of this dish.


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 remaining pepper 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, jalapeño, cilantro, 1 tablespoon cold water, 1/4 teaspoon kosher salt and 1/8 teaspoon pepper. Add more water if necessary to get the purée going. Tip: If you don’t have a blender, finely chop ingredients together.
• Place a large skillet over medium-high heat. Add chorizo. Cook, breaking chorizo up, until it begins to render its fat, 2-3 minutes. • Add onion whites. Cook, stirring, until onion begins to turn translucent, about 1 minute.
• Stir in potato. Reduce heat to medium-low. Cover pan. Cook, stirring occasionally, until potato is fork-tender. • Transfer to a bowl. Cover to keep warm. • Wipe out skillet.
Form masa dough into a ball, and press 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).
• 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. Add 1/2 inch cooking oil. When oil is hot, carefully add sopes. Fry without disturbing until golden, 2-3 minutes. Reduce heat if they brown too quickly. • Gently transfer sopes to prepared baking pan.
• Divide hot sopes between 2 plates. Fill each with chorizo-potato mixture. • Top with tomatillo salsa, lettuce, tomato, onion greens and cheese. Enjoy!