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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
2 ounces 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

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


Line a baking pan with a metal cooling rack or with paper towels; set aside. MISE EN PLACE Remove and discard tomatillo husks; rinse and quarter tomatillos. Peel and roughly chop 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 leaves. Peel potatoes, and cut into 1/4-inch dice. Trim and thinly slice green onion, keeping whites and greens separate. Pull apart lettuce leaves, and slice thinly into shreds. Cut tomato into 1/4-inch dice.
In a 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 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.
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 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 bag of masa harina.
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. 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, tomatoes, onion greens and cheese. Enjoy!