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Sopes De Chorizo Con Papa

Yields1 Serving

Recipe courtesy of:
Nostalgia Latin Market
391 Kerr St, Oakville

 • 200g of Mexican chorizo crumbled*
 • 3 medium size yellow potatoes, previously cooked, peeled & cut in small cubes
 • 1 spoon of canola oil
 • ¼ white onion, finely chopped
 • Cilantro (coriander) finely chopped
 • 1 Jalapeño pepper sliced.
 • 1 can of refried pinto beans*
 • 1 package of “Cacique” corn sopes*
 • Panela cheese or Cotija cheese crumbled*
 • Crema*
( *Available at Nostalgia Latin Market )

In a hot frying pan, cook the Mexican chorizo until golden brown. Break the chorizo down with a wooden spatula until crumbled evenly. Add the potatoes, and finish cooking them. Integrate everything.


In another small frying pan, add the canola oil and sauté the onion until translucent, add the refried beans and integrate everything. Set aside.


To bake the sopes, spray a bit of cooking oil on each one and put them on a tray. Bake them for 20 mins at 400C turning once and until crispy.


Once the sopes are baked, add a thin layer of refried beans, add the Chorizo & potato, and then garnish with some cilantro, jalapeño, onion, crema and crumbly cheese. Top them off with any of the fresh salsas available from Nostalgia Latin Market. Enjoy!