Sopes de Chorizo
These crispy, hand-pressed masa bases are the ultimate canvas for spicy, savory chorizo and creamy queso fresco. A true Mexico City street food staple that feels like a celebration in every bite.
Reverse-engineered from Masa y Fuego Taquería · Mexico City
Ingredients
for 4 servings
- 2 cupmasa harina
- 1.5 cupwarm water
- 1 tspsalt
- 0.5 kgchorizo — removed from casing, crumbled
- 1yellow onion — finely diced
- 1bell pepper — diced
- 200 gqueso fresco — crumbled
- 1 cupneutral oil
Equipment
checked against your kitchen
- ✓stovetop
What cooks learned
Only 5 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
In a large bowl, mix the masa harina, salt, and warm water. Knead into a dough that holds its shape without being too dry.
5 min→ masa dough
- 2parallel track
Dice the onion and bell pepper for the chorizo filling.
5 min - 3
Sauté the diced onion and bell pepper in a large skillet over medium-high heat until softened, about 4 minutes.
7 min - 4parallel track
Divide the masa dough into 8 even pieces. Flatten each into a 4-inch disc and pinch the edges to create a raised border.
10 min - 5
Heat the oil in a heavy skillet. Fry the masa bases for 3-4 minutes per side until golden brown and slightly firm.
12 min · 8 min attention180°C oil - 6
waits for: step 3
Add the crumbled chorizo to the skillet with the sautéed vegetables. Cook for 8-10 minutes, stirring frequently until the meat is browned and slightly crispy.
10 min - 7
waits for: steps 5 and 6
Assemble by placing the fried masa bases on a plate. Top each with a generous spoonful of the chorizo mixture and a heavy sprinkle of queso fresco.
5 min