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Chorizo and Potato Sope recipe stylized
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Easy Mexican Sope Recipe with Chorizo and Potatoes

This sope recipe with chorizo and potatoes is easy to make and is perfect for anyone that loves Mexican food. 
Course Breakfast, Main Course
Cuisine Mexican
Keyword breakfast, chorizo, mexican food, potatoes, sope
Prep Time 20 minutes
Servings 8 Sopes
Calories 526kcal

Ingredients

  • 8 Tortillas for Sopes Store bought or homemade
  • 1/2 Pound Mexican Chorizo
  • 1/4 Onion finely chopped
  • 2 Russet Potatoes chopped into small pieces and boiled
  • 2 cups Refried Beans
  • 2 cups Salsa Verde
  • 1 cup Mexican crema
  • 1 cup Queso Fresco can substitute with mozzarella if desired.
  • 1 Avocado cubed
  • 1 bunch Cilantro chopped
  • 1/4 cup Vegetable Oil

Instructions

  • Add the chorizo to a hot frying pan, and break up into small pieces.
  • Once cooked through, add the onion and potatoes and continue cooking for 5-8 minutes. Set aside.
  • In a separate frying pan, add the vegetable oil and heat. Once hot, add the sope tortillas and cook on each side until golden brown. Set aside.
  • Form the sopes by taking one sope tortilla and adding the refried beans. Then add the chorizo and potato mixture and top with queso fresco, avocado, crema, salsa and cilantro. Serve hot. 

Nutrition

Serving: 1Sope | Calories: 526kcal | Carbohydrates: 40g | Protein: 17g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 1548mg | Potassium: 647mg | Fiber: 5g | Sugar: 8g | Vitamin A: 765IU | Vitamin C: 8.3mg | Calcium: 197mg | Iron: 2.6mg