Egg and Chorizo Sopes

Name: Egg and Chorizo Sopes
Total time: 3000 s
Yield: Serves 4 servings
Ingredients: 2-3 sopes per person (available at Mexican grocery stores or tortillerias); 1/2 lb chorizo (about 225 grams); 1/3 onion, finely chopped; 1 1/2 cups refried beans (about 360 grams); 6 eggs; 5 tablespoons milk (about 75 ml); Salt, to taste; Salsas to taste: red, green, chipotle, or yellow chile; as needed Vegetable oil,

María Carmen @cook_2662513

Mexico

Another way to enjoy tortillas. Sopes are small, thicker tortillas with pinched edges to hold the filling. You can fill them with whatever you like—let your imagination decide.

María Carmen @cook_2662513

Mexico

Another way to enjoy tortillas. Sopes are small, thicker tortillas with pinched edges to hold the filling. You can fill them with whatever you like—let your imagination decide.

Saved

Ingredients

50 minutes

Serves 4 servings

2-3sopes per person (available at Mexican grocery stores or tortillerias)
1/2 lbchorizo (about 225 grams)
1/3onion, finely chopped
1 1/2 cupsrefried beans (about 360 grams)
6eggs
5 tablespoonsmilk (about 75 ml)
Salt, to taste
Salsas to taste: red, green, chipotle, or yellow chile
as neededVegetable oil,

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Steps

50 minutes

1

Heat oil in a skillet and add the chopped chorizo and onion. Cook until the chorizo is browned.
2

Warm the sopes on a skillet, griddle, or comal.
3

In a bowl, beat the eggs with the milk and salt.
4

Pour the eggs into the skillet with the chorizo and stir until the eggs are set.
5

Heat the refried beans.
6

Spread refried beans on each sope, top with the egg and chorizo mixture, and let everyone add their favorite salsa.
7

Enjoy!