Savory Mexican Chorizo and Potato Sopes

In a large bowl, combine masa harina and 0.5 teaspoon salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for 2-3 minutes, then cover and let rest for 15 minutes.

While the dough rests, heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until tender.

Add the chorizo to the skillet with the potatoes. Break up the chorizo with a spoon and cook for 7-9 minutes, until browned and cooked through. Drain any excess grease and set aside.

Divide the masa dough into 8 equal balls. Flatten each ball into a 3-4 inch thick disc. Cook each disc on a dry comal or cast-iron skillet over medium-high heat for 1-2 minutes per side, until lightly browned and cooked through.

Carefully remove each cooked disc from the comal. While still warm, pinch the edges of each disc to form a raised border, creating the traditional sope shape.

Heat 1/4 inch of vegetable oil in a clean skillet over medium-high heat. Fry the sopes for 1-2 minutes per side, until golden brown and slightly crispy. Drain on paper towels.

To serve, top each sope with a generous spoonful of the chorizo and potato mixture. Garnish with crumbled cotija cheese and fresh cilantro.