Sopes with Jalapeño Salsa, Nopal and Chorizo

Makes: 5 servings

Prep Time: 20 mins

Cook Time: 10 mins


  • For Sopes:
  • 5 sopes (store-bought or freshly made).
  • 2 chorizos (this may seem like a lot, but they get reduced significantly in the pan and a lot of the excess grease will be drained)
  • 2 medium-sized nopales
  • 1 russet potato
  • 100g Panela cheese
  • 50g cilantro
  • 200g refried beans
  • For Green Salsa:
  • 1 large can Rio Luna Organic Peppers Sliced Jalapeño Chiles or Rio Luna Diced Green Chiles
  • 150g tomatillos
  • 1 lime
  • Salt to taste

Made With


  1. Cook the nopal by simply putting it in boiling water until it changes color. Remove from water and dice into small pieces.
  2. Cook the chorizo in a pan. Do not add oil or butter; the chorizo’s fat is more than enough to cook it with. Optional: You can drain the excess grease after done cooking the chorizo.
  3. Cook the sopes: You can get store-bought sopes, ready to fry, or make them from scratch using the same corn masa you use for regular tortillas. Simply make coaster-sized circles about 1/4 inch thick and pinch the edges. Fry the sopes in oil until golden and slightly crunchy.
  4. To make the green salsa: Boil tomatillos until their color changes and purée them along with 1 can of Rio Luna Organic Diced Jalapeño or, if you can’t stand spicy food, use the Rio Luna Organic Diced Green Chiles. To this chunky blend, add a touch of lime juice and salt to taste.
  5. Cut potato in long chunks, lightly brush it with oil and bake it at 350ºF for 30 minutes.
  6. To assemble the sopes: Cover the base of the sopes with a layer of refried beans, then add the diced nopales with a couple of pieces of potato. Now add a layer of chorizo, and some crumbled panela cheese too. You may use cotija cheese also. Finally, add green salsa and a touch of cilantro.

Recipe Note

This recipe was developed and featured on La Cooquette. The original blog post can be read here.