Nopal and chorizo sopes
In 30 minutes you can have one of the most delicious Mexican dishes. This nopal and chorizo sopes are genuine, with a milder heat to accomodate most of us.
Ingredients
- 5 sopes (store-bought or freshly made)
- 2 chorizos (this may seem like a lot, but they get reduced significantly on the pan and we’ll be filtering much of the excess grease).
- 2 medium-sized nopales
- 1 Russet potato
- 100 g of panela cheese
- 50 g of cilantro
- 200 g of refried beans
Green Salsa
- 1 large can Rio Luna Organic Peppers Sliced Jalapeño Chiles or their Green Chiles
- 150 g tomatillos
- 1 lime
- Salt to taste
Instructions
- 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. In fact, I tend to filter out excess grease after I’m done cooking 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 ¼ 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 Jalapeño Chiles or, if you can’t stand spicy food, use the Rio Luna Organic Diced Green Chiles. To this chunky blend, add a touch of lemon juice and salt to taste
- Cut potato in long chunks, lightly brush it with oil and bake it at 350ºF for 30 minutes
- Now simply assemble the sope. 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.