Sopes de Chorizo

Ingredients

• 10 sope shells (read notes)
• 7 oz Mexican chorizo
• 1 large potato (cut into small cubes)
• 1 small onion (roughly diced)
• 3 Tbsp extra virgin olive oil (or the oil you prefer)
• oil for frying (as needed)
• salt & pepper (to taste)
• 1 1/2 cups pico de gallo salsa
• 1 avocado (sliced)
• queso fresco (or farmer's cheese, feta, )
• Mexican crema (or sour cream)

Instructions

1. 1

   Heat olive oil in a non-sticking pan over medium heat.

2. 2

   Add potatoes and season with salt and pepper.

3. 3

   Cook stirring constantly until potatoes are nicely crispy on all sides and cooked through. Remove potatoes from the pan and set aside.

4. 4

   Add chorizo and onion to the pan and break the meat with the back of a spoon.

5. 5

   Cook for 8 minutes stirring constantly until the chorizo is cooked through and the onions are nicely softened.

6. 6

   Return potatoes to the pan, mix, and cook for 1 minute. Adjust seasonings and turn off the heat.

7. 7

   Heat ½ inch of oil in a large skillet over medium-high heat.

8. 8

   Working in batches, fry sopes until golden brown on all sides.

9. 9

   Place sopes on a plate lined with paper towels to remove excess oil.

10. 10

    Place sopes on a serving plate and spoonful some of the chorizo mixture.

11. 11

    Top with pico de gallo salsa and a few slices of avocado.

12. 12

    Finish with crumbled cheese and a drizzle of cream.

13. 13

    Serve immediately with your favorite hot salsa.