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
- Cook the nopal by simply putting it in boiling water until it changes color. Remove from water and dice into small pieces.
- 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.
- 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.
- 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.
- Cut potato in long chunks, lightly brush it with oil and bake it at 350ºF for 30 minutes.
- 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.
This recipe was developed and featured on La Cooquette. The original blog post can be read here.