Best Mexican Sopes with Chorizo

Mexican food has always held a special place in my heart, even though I didn’t grow up eating it. There’s something about the combination of warm corn masa, savory toppings, and bold flavors that makes me feel like I’m getting a big hug from the inside out. But I’ll be honest – I used to think making authentic Mexican dishes at home was too complicated for a busy weeknight.

That’s where sopes come in as my Mexican food game-changer. These little corn masa cups are like edible bowls that you can fill with whatever sounds good. I love making them with chorizo because the spicy sausage pairs perfectly with the mild, slightly sweet masa. Plus, once you get the hang of shaping the dough, they come together faster than you’d think.

Want something that feels fancy but doesn’t require a trip to a specialty store? These sopes are your answer. They’re impressive enough for company but simple enough that my kids can help me make them on a Saturday afternoon.

What Kind of Sope Shells Should I Use?

You can find sope shells in the refrigerated section of most Mexican grocery stores, and they’re usually sold in packs of 8-10. If your local supermarket doesn’t carry them, check the frozen aisle or ask at the deli counter – sometimes they’re kept behind the counter. Store-bought shells are convenient and save you time, but if you’re feeling ambitious, you can make your own using masa harina and water. Just keep in mind that homemade shells will need extra time to rest and shape properly. Whether you go store-bought or homemade, make sure your shells are thick enough to hold all those delicious toppings without breaking apart.

Options for Substitutions

This sopes recipe is pretty forgiving when it comes to swapping ingredients:

• Sope shells: If you can’t find ready-made sope shells, you can make your own with masa harina and water, or use thick corn tortillas as a substitute. Just warm them up and pinch the edges to create a little rim.
• Mexican chorizo: Feel free to swap this with Italian chorizo, ground beef, or even crumbled bacon. If using leaner meats, you might need to add a bit more oil to the pan.
• Queso fresco: No queso fresco? Try crumbled feta, farmer’s cheese, or even mild goat cheese. Each will give you that creamy, salty contrast you’re looking for.
• Mexican crema: Regular sour cream works perfectly fine here, or you can make your own by mixing heavy cream with a squeeze of lime juice and a pinch of salt.
• Pico de gallo: Store-bought salsa works in a pinch, or you can quickly dice up tomatoes, onions, and cilantro with a squeeze of lime for a fresh version.
• Potato: You can skip the potato entirely or replace it with diced sweet potato, which will add a nice sweetness to balance the chorizo.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sopes is not properly heating your oil to the right temperature – if it’s too cool, your sope shells will absorb too much oil and become greasy, but if it’s too hot, they’ll burn on the outside while staying raw inside.

Another common error is overcrowding the pan when cooking the chorizo and potatoes, which causes them to steam instead of getting that nice crispy texture you want – cook in batches if needed and give everything room to breathe.

Don’t forget to drain your chorizo on paper towels after cooking since it releases a lot of fat, and make sure your potatoes are cut small enough (about ¼-inch cubes) so they cook through at the same rate as the chorizo.

Finally, assemble your sopes right before serving to prevent the shells from getting soggy from all those delicious toppings.

What to Serve With Mexican Sopes?

Mexican sopes are pretty hearty on their own, but they pair beautifully with some classic Mexican sides that won’t compete with all those amazing toppings. I love serving them alongside some Mexican rice and refried beans to make it a complete meal that’ll definitely fill everyone up. A simple side salad with lime vinaigrette helps cut through the richness of the chorizo and crema, plus it adds a nice fresh crunch. You could also throw together some elote (Mexican street corn) or just serve some lime wedges and hot sauce on the side for people who want to add extra zing to their sopes.

Storage Instructions

Keep Fresh: Store your leftover chorizo and potato filling in the fridge for up to 3 days in an airtight container. The sope shells are best kept at room temperature in a sealed bag or container for about 2 days. I like to keep the toppings separate so everything stays fresh and doesn’t get soggy.

Make Ahead: You can totally prep the chorizo and potato mixture a day or two ahead of time! Just reheat it in a skillet when you’re ready to assemble your sopes. The shells can also be fried earlier in the day and stored covered at room temperature until serving time.

Warm Up: To reheat the filling, just toss it in a hot skillet for a few minutes until warmed through. If your sope shells need crisping up, pop them in a 350°F oven for about 5 minutes. Fresh toppings like avocado and crema are always best added right before serving.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2200
• Protein: 45-55 g
• Fat: 120-140 g
• Carbohydrates: 180-210 g

Ingredients

For the chorizo and potato mixture:

• 7 oz mexican chorizo sausage
• 1 large potato (diced small, 1/4-inch pieces)
• 1 small yellow onion (finely chopped for even cooking)
• 3 tbsp extra virgin olive oil
• Salt and pepper, to taste

For frying and assembling:

• 10 ready-to-use sope bases
• Oil for frying (such as vegetable or canola oil)

For serving and toppings:

• 1 1/2 cups chunky tomato salsa (like pico de gallo)
• Mexican crema or sour cream
• Queso fresco, crumbled (or farmer’s cheese or feta)
• 1 avocado, sliced

Step 1: Cook the Potatoes

• 3 tbsp extra virgin olive oil
• 1 large potato, diced small
• salt and pepper, to taste

Heat 3 tablespoons of extra virgin olive oil in a non-stick pan over medium heat.

Add the diced potato and season with salt and pepper.

Cook, stirring constantly, until the potatoes are golden and crispy on all sides and cooked through, about 10-12 minutes.

Remove the potatoes from the pan and set aside.

Step 2: Cook Chorizo and Onion

• 7 oz Mexican chorizo sausage
• 1 small yellow onion, chopped

Add the Mexican chorizo and chopped onion to the same pan.

Break up the sausage with the back of a spoon.

Cook, stirring frequently, for about 8 minutes until the chorizo is cooked through and the onions are soft and fragrant.

Step 3: Combine Potatoes with Chorizo Mixture

• cooked potatoes from Step 1
• chorizo and onion mixture from Step 2
• salt and pepper, to taste

Return the crispy potatoes from Step 1 to the pan with the cooked chorizo and onion from Step 2.

Mix well and cook for 1 more minute to let the flavors blend.

Adjust seasoning with more salt and pepper if needed, then turn off the heat.

I always taste this mixture now to check for seasoning—you can add a little more pepper for extra kick.

Step 4: Fry the Sope Bases

• oil for frying (as required)
• 10 ready-to-use sope bases

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

Working in batches, carefully fry the sope bases until golden brown on all sides.

Transfer the fried sopes onto a plate lined with paper towels to drain any excess oil.

Step 5: Assemble and Garnish the Sopes

• fried sope bases from Step 4
• chorizo and potato mixture from Step 3
• 1 1/2 cups chunky tomato salsa (pico de gallo)
• 1 avocado, cut in slices
• queso fresco, farmer’s cheese or feta, crumbled
• Mexican crema or sour cream

Arrange the drained sopes on a serving platter.

Spoon the chorizo and potato mixture from Step 3 onto each sope.

Top with chunky tomato salsa (pico de gallo), a few avocado slices, crumbled cheese, and drizzle some Mexican crema or sour cream.

Serve immediately—these are best enjoyed hot and freshly assembled.

If you like extra heat, serve with your favorite hot salsa on the side.