Our delicious Sopes de Chorizo are prepared with a flavorful chorizo and potatoes mixture, then topped with Mexican favorites like pico de gallo, crema, and queso fresco!
About This Recipe
Sopes de Chorizo is a Mexican recipe that consists of a sope topped with fried chorizo and potatoes, pico de gallo salsa, crema, and crumbled cheese.
The recipe is one of the countless variations to serve sopes, a thick corn cake made with masa harina and topped with various foods like meat, vegetables, and salsas.
Sopes, along with tortillas are a corn basic preparation that dates back to pre-Hispanic times and that you can now find sold in Mexican restaurants and street vendors all over.
This dish is very popular in Mexico and belongs to the category of antojitos (cravings), like Chicken Sopes.
You can make chorizo sopes from scratch preparing those corn cakes and homemade chorizo by yourself or you can use store-bought products, either way, this recipe is perfect for Mexican food lovers.
Plus, this Mexican recipe is really simple, making it ideal for a family weeknight dinner or serving a game day crowd on the weekend. I love placing all ingredients ready on the table and letting everyone assemble them as they prefer.
Ingredients & Substitutions
- SOPES: You can make our easy homemade sopes recipe, or you can buy pre-made sopes in Mexican food stores packed in bags like tortillas.
- CHORIZO: We used homemade chorizo, but if you have a Mexican supermarket near you, find and buy your favorite brand.
- POTATOES: To make the chorizo mixture, use any type you prefer.
- ONIONS: Any type of onion you prefer, roughly diced for texture.
- OIL: For frying the sopes and to make also the chorizo mixture, use your favorite type of oil, I used extra virgin olive oil.
- SEASONINGS: Salt and pepper since the chorizo is already seasoned.
Toppings:
- CHEESE: Queso fresco is what I recommend, but feel free to swap it for farmer’s cheese or feta.
- CREAM: If you can find crema Mexicana use that, or substitute it with sour cream.
- SALSA: I love serving those sopes with pico de gallo, it adds not only some heat but also lots of freshness and texture. You can also add only fresh tomatoes sliced.
- AVOCADO: This is optional, but everything tastes better with avocado, right? You can also add guacamole instead.
How To Make Chorizo Sopes
Heat 3 tablespoons of oil in a non-sticking pan or skillet over medium heat.
Add potatoes, season with salt and pepper, and cook stirring constantly until potatoes are nicely crispy on all sides and cooked through.
Remove potatoes from the pan and set aside, then add the chorizo and onion to the pan and break the meat with the back of a spoon.
Cook for 8 minutes stirring constantly until the chorizo is cooked through and the onions are nicely softened.
Return potatoes to the pan, mix well and cook for 1 minute. Adjust seasonings and turn off the heat. Set the mixture aside.
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches fry sopes until golden brown on all sides. Place on a plate lined with paper towels to remove excess oil.
Now, place the sope shells on a serving plate and first spoonful some of the chorizo mixture.
Top sopes de chorizo with pico de gallo salsa and a few slices of avocado. Finish with crumbled cheese and a drizzle of cream.
Serve immediately with your favorite hot salsa and a few drops of lime juice.
Recipe Notes
- You don’t need oil to cook the chorizo mixture, as the chorizo will release some flavored fat when cooking it.
- If you want more heat, mix in some chopped serrano or jalapeño peppers with the onion.
- To save some calories, instead of frying sopes, you can spray or brush them with a bit of oil and then heat them in the oven for about 5 minutes at 390°F/200°C.
- The mixture will be enough for 10 regular sope shells, but if you want to serve it as finger food, use small pieces and make more.
- Check up on our sopes video to see how to make the shells using a heavy dish, your own hands, or a tortilla press. You will need only masa harina (flour), water, and salt to make the dough.
Recipe Variations
- Beans: Spread some frijoles refritos (refried beans) before adding the chorizo mixture.
- Vegetables: Sneak some vegetables into the chorizo mixture such as diced carrots, zucchini, green beans, or peas. Or add some chopped lettuce on top.
- Make it vegetarian: Use soy chorizo to make this sopes de chorizo recipe.
How To Serve
Sopes de chorizo are served as a main meal because they have everything to keep you full for hours. Proteins, vegetables, and carbs are all packed in this delicious Mexican dish.
The only thing you need to complete this meal is a good drink and dessert, so, check out the options below for an authentic Mexican eating experience.
- Agua de Guayaba (guava drink).
- Agua de Tamarindo.
- Strawberry Horchata.
- Agua de Mazapán (made with Mexican candy)
For dessert:
- Pastel de Tres Leches.
- Fresas con crema.
- Panqué de Plátano (banana pound cake).
How To Store
Once assembled, sopes de chorizo have to be eaten right away as they don’t store well with all the toppings. However, you can store all ingredients separately, here’s how:
- Chorizo mixture: Placed in an airtight container it will last 3 days in the fridge or up to 3 months in the freezer.
- Sope shells: If not fried, wrap them with cling film and store them in the refrigerator for up to 4 days or up to 3 months in the freezer.
- Salsa: Since is made with fresh vegetables, pico de gallo only lasts a couple of days in the fridge.
More Mexican Antojitos
Sopes de Chorizo
Ingredients
- 10 sope shells (read notes)
- 7 oz Mexican chorizo
- 1 large potato (cut into small cubes)
- 1 small onion (roughly diced)
- 3 Tbsp extra virgin olive oil (or the oil you prefer)
- oil for frying (as needed)
- salt & pepper (to taste)
For toppings
- 1 ½ cups pico de gallo salsa
- 1 avocado (sliced)
- queso fresco (or farmer's cheese, feta, )
- Mexican crema (or sour cream)
Instructions
- Heat olive oil in a non-sticking pan over medium heat.
- Add potatoes and season with salt and pepper.
- Cook stirring constantly until potatoes are nicely crispy on all sides and cooked through. Remove potatoes from the pan and set aside.
- Add chorizo and onion to the pan and break the meat with the back of a spoon.
- Cook for 8 minutes stirring constantly until the chorizo is cooked through and the onions are nicely softened.
- Return potatoes to the pan, mix, and cook for 1 minute. Adjust seasonings and turn off the heat.
- Heat ½ inch of oil in a large skillet over medium-high heat.
- Working in batches, fry sopes until golden brown on all sides.
- Place sopes on a plate lined with paper towels to remove excess oil.
- Place sopes on a serving plate and spoonful some of the chorizo mixture.
- Top with pico de gallo salsa and a few slices of avocado.
- Finish with crumbled cheese and a drizzle of cream.
- Serve immediately with your favorite hot salsa.
Notes
- You can buy sopes in a Mexican food market or make your own with our sopes recipe.
- You don’t need oil to cook the chorizo mixture, as chorizo will release some flavored fat when cooking it.
- To save some calories, instead of frying sopes, you can spray or brush them with a bit of oil and then heat them in the oven for about 5 minutes at 390°F/200°C.
- Nutritional info doesn’t include toppings like pico de gallo, salsa, cream, and cheese.
Nutrition Information
We hope you loved our Sopes de Chorizo receta! Please don’t forget to rate it and leave us a comment below.
My best friend gave me two pounds of chorizo and after making some recipes I still had about half a pound left in the fridge. I didn’t wanted to freeze it so I looked for more recipes and found this sope chorizo recipe. It was amazing! I had to buy sopes from a Mexican store so I just added some toppings like pico de gallo and store bought salsa. Thanks! the recipe is indeed pretty yummy and easy to make :)