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Sopes de Maíz Azul con Papas con Chorizo (Blue Corn Sopes with Chorizo with Potatoes)

Sopes de Maíz Azul con Papas con Chorizo (Blue Corn Sopes with Chorizo with Potatoes)

I’ve been craving these little beauties for days and finally I managed to get some time in my kitchen to make them. When I was little, my mum used to make these lovely sopes and I would eat as many as I could. One of the things I love about these little masa plates (the way I call them) is that you can top them with almost anything you want.

A sope is basically a little slightly thick tortilla that after being cooked, the edges are pinch to make a like a little masa plate.

Today I made mine with blue corn flour that I have in my cupboard and I topped them with chorizo with potatoes (one of my favourite Mexican toppings for a lot of things!!)

At home, my mum would usually made them with yellow corn masa and we would all helped her to make the sopes. Then she usually fries them as well, but I don’t. In my family we have a wonderful family recipe for Sopes Sinaloa Style I highly recommend this recipe if you want to impress your friends and family with a Mexican feast!

But today’s sopes are easy to make and they would take around an hour to prepare.

Makes 10 sopes

Ingredients

For the masa

  • 2 cups of Naturelo blue corn flour
  • 1 1/2 cup lukewarm water
  • 1/4 finely chopped medium onion
  • 1 tsp salt

For the filling

  • 2 large potatoes
  • 3 cooking chorizo sausages
  • 2 medium tomatoes
  • 1 small onion
  • 1 garlic clove minced
  • 3 tbsp vegetable oil
  • salt to taste

For serving

  • Feta cheese
  • Sour crema
  • Fresh coriander

Method

The blue corn masa

When you start doing the masa, put a non stick frying pan to heat on medium heat.

Mix the flour with the salt, onion and water. The masa has to be moist, but not too moist that sticks on your hands. If you need to add more water, do it. Once the masa is ready, make 10 same size ball dough and using a tortilla press, press each ball slightly to make a little tortilla of 3 mm thick and around 10 cm diameter.

The sopes

When you do the first little tortilla, put it to cook in the hot frying pan. Cook for 15 sec on one side and then flip it over, then do another little thick tortilla until you have a few on your frying pan. I normally use a large pan, so I can cook 5 sopes at the same time.

Once the little thick tortillas are cooked. Remove them from the heat and while still hot, pinch the edges around to form like a little plate made of masa. (Look the pictures below)

Once all the sopes are done, set aside covering them with a kitchen tea towel to keep them warm.

The filling

Peel the potatoes and cut them in small cubes. Chop the tomatoes and onion.

Heat the oil on a frying pan and add the potatoes. Fry for 15 min stir them from time to time. Once the potatoes are partly cooked, add the tomatoes, onion, garlic and season with salt.

Then remove the skin from the chorizo sausages, then chop them in small pieces and add them to the potatoes. Fry for 5 min and set aside.

The sopes

Get a sope, top it with the chorizo and potatoes, add some crumbled feta and a dollop of crema and some coriander. Enjoy them with some nice agua fresca and eat as many as you can!


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