Directions:
- Preheat the oven to 350 degrees F. Place the oil in a large pot and heat to 350 degrees F.
- For the sopes: Mix the masa harina, chicken stock, cumin and salt and form a soft dough. To form the sopes, grab a small ball of dough and form mini soup bowls about 4 inches in diameter. Repeat until all the dough has been used. Place on a sheet tray and bake in the oven for 5 minutes, just to set the dough. Set aside until ready to fry.
- For the beans: In the meantime, pull the sausage from the casings and break apart. Heat a skillet over medium-high heat and add the sausage, breaking it up in the pan, and cook until the fat starts rendering, about 5 minutes. Add the onions and garlic to the pan and sweat for 3 to 5 minutes. Add the pinto beans and cook for another 5 minutes. Using a potato masher, mash the beans into the chorizo mixture, making sure to scrape the bottom of the pan. Mix well and cook for another 5 minutes until everything is incorporated. Season with salt and pepper. Hold warm over low heat, making sure the bottom doesn't burn.
- For the slaw: In a dry skillet, toast the fennel until fragrant and set aside. In a bowl, mix lime juice, jalapenos, cucumber, cabbage, cilantro and onions. Season with salt and pepper and add the toasted fennel. Let stand to bring the flavors together.
- For the chile sauce: In a dry pan, toast the chiles until fragrant, remove and set aside. Return the pan to medium heat, add the olive oil, onions and garlic. Sweat until translucent, about 5 minutes. Mince the chiles and add them with the tomatoes. Season with salt and pepper and simmer, about10 minutes. Let the mixture cool a bit, then add to a blender and puree until smooth.
- To assemble: Carefully drop the sopes into the hot oil, 2 at a time, and fry until golden brown, about 3 minutes. Remove and hold on a paper towel-lined sheet tray. Repeat with the remaining sopes.
- Take a sope and layer with the chorizo and bean mixture, then the slaw and drizzle the tomato chile sauce over the top. Serve with lime wedges as garnish, if desired.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1185.18 Kcal (4962 kJ) | ||
| Calories from fat | 825.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.77g | 141% | |
|---|---|---|---|
| Cholesterol | 20.6mg | 7% | |
| Sodium | 3179.97mg | 132% | |
| Potassium | 1108.11mg | 24% | |
| Total Carbs | 76.45g | 25% | |
| Sugars | 7.85g | 31% | |
| Dietary Fiber | 18.65g | 75% | |
| Protein | 23.21g | 46% | |
| Vitamin C | 61.5mg | 103% | |
| Iron | 4.3mg | 24% | |
| Calcium | 208mg | 21% | |
| Amount Per 100 g | |||
| Calories | 171.56 Kcal (718 kJ) | ||
| Calories from fat | 119.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.28g | 141% | |
|---|---|---|---|
| Cholesterol | 2.98mg | 7% | |
| Sodium | 460.32mg | 132% | |
| Potassium | 160.41mg | 24% | |
| Total Carbs | 11.07g | 25% | |
| Sugars | 1.14g | 31% | |
| Dietary Fiber | 2.7g | 75% | |
| Protein | 3.36g | 46% | |
| Vitamin C | 8.9mg | 103% | |
| Iron | 0.6mg | 24% | |
| Calcium | 30.1mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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