Homemade Chorizo and Potato Sopes with Roasted Tomato Salsa

Recipe Courtesy of Derrick Prince

Mexican food is one of my favorite things to cook. Combine that with fresh ground pork belly and you got a winner. Between the grinding of the meat, all the ingredients that go into the chorizo, the potato sopes, the fire-roasted salsa, and then an avocado mexican crema sauce, I was genuinely scared that I would not get everything done in the hour I was given.


For The Chorizo

  • 1/2 pound pork belly
  • 1/2 pound pork loin
  • 1 medium white onion
  • 3 garlic cloves
  • 5 cilantro sprigs
  • 2 chipotles in adobo
  • 1 serrano chile, seeded and cleaned
  • 1 tablespoon ground cumin
  • 1 teaspoon hot paprika
  • 2 teaspoons paprika
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne powder
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 cup tequila
  • 1/2 cup red wine vinegar
  • 2 dried ancho chiles, seeded
  • 2 dried guajillio chiles, seeded

For The Sopes

  • 1 cup instant masa flour
  • 1 cup potatoes
  • 1 cup water
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • salt and pepper
  • vegetable oil for frying

For The Roasted Tomato Salsa

  • 5 plum tomatoes
  • 1 poblano chile
  • 1 serrano chile
  • juice of 1 lime
  • 2 tablespoons ground cumin
  • 3 garlic cloves
  • 1 onion
  • 3 cilantro sprigs
  • salt


  • 1 cup Mexican crema
  • chopped scallions
  • 1 avocado


To Make The Chorizo

  1. Grind the pork with the onions, chipotle, garlic and cilantro.

  2. Once ground, add the remaining ingredients, mix. Set aside.

  3. Rehydrate dried chilies in vinegar and tequila. Let reduce by half, add to chorizo mixture.

  4. Add all ground and granulated ingredients, mix by hand.

  5. Cook in a nonstick frying pan until done.

To Make The Sopes

  1. Peel and boil potatoes until tender, about 25 minutes.

  2. Mix corn flour with water in stand mixer, add potatoes.

  3. Season with remaining ingredients.

  4. Form flat disks from the dough, fry in a saute pan with oil.

To Make The Salsa

  1. Roast tomatoes and poblanos over an open flame until charred.

  2. Place tomatoes and poblanos in a bowl, cover with plastic wrap to sweat. When slightly cooled, remove skins.

  3. Dry roast the serrano and garlic cloves in a frying pan until golden brown.

  4. Pulse in a food processor to a rough consistency.

  5. Mix all ingredients, add diced onion, season with salt to taste.

To Serve

  1. Top sopes with the chorizo, avocado and salsa.

  2. Put crema, avocado and lime juice in a blender and puree. Add salt and pepper to taste, drizzle over sope.

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Homemade Chorizo and Potato Sopes with Roasted Tomato Salsa