Blue corn masa cups with chorizo-potato filling, green salsa, and fresh cheese.
Ingredients
Scale
Measurement units
- 2 cup blue corn masa harina
- 1 ¼ cup warm water
- 1 tsp salt
- ½ cup lard
- 12 oz Mexican chorizo
- 2 medium Yukon Gold potatoes, diced small
- ½ cup white onion, diced
- 1 cup salsa verde
- ½ cup Mexican crema
- ½ cup queso fresco
- ¼ cup fresh cilantro
Ingredients
Scale
Measurement units
- 2 cup blue corn masa harina
- 1 ¼ cup warm water
- 1 tsp salt
- ½ cup lard
- 12 oz Mexican chorizo
- 2 medium Yukon Gold potatoes, diced small
- ½ cup white onion, diced
- 1 cup salsa verde
- ½ cup Mexican crema
- ½ cup queso fresco
- ¼ cup fresh cilantro
Instructions
Make the filling
Remove chorizo from casing. Cook until fat renders. Add potatoes and onion. Cook until potatoes are tender, 15 minutes.
Ingredients
- chorizo (12 oz)
- potatoes (2 medium)
- onion (½ cup)
- salt (1 tsp)
- warm water (¾ cup)
Make the blue corn sopes
Mix blue masa with water and salt. Form thick discs. Cook on comal. Pinch edges. Fry until crispy.
Equipment
- comal
Ingredients
- blue masa (2 cup)
- lard (½ cup)
Assemble to serve
Fill sopes with chorizo-potato mixture. Top with salsa verde, crema, queso fresco, cilantro.
Ingredients
- salsa (1 cup)
- crema (½ cup)
- queso (½ cup)
- cilantro (¼ cup)
Before you cook
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