Chorizo Potato Hash Sopes / Tacos



Yield: 8 tacos


3 tbsp butter

2 medium onions thinly sliced

1 large red pepper large cube

2 tbsp minced garlic

1 tbsp syracha hot sauce

2 lb Mexican chorizo

¾ lb Idaho potato, peeled and medium cubes

1 cup of chicken or beef stock

1 bunch of cilantro, chopped

½ c cream

2 limes cut in half

Salt and pepper

8 flour or corn tortillas or 12 prepackaged Mexican sopes

8 oz Mexican fresh cheese, grated ( queso fresco is great, mozzarella or parmesan work in a pinch)

1 lime cut in half

Sour cream

Salsa, your favorite brand


1.) Preheat oven to 375

2.) In large sauté pan heat 2 tbsp butter on medium high, add onions with a pinch of salt and cook for 30 minutes until browned

3.) Add peppers, garlic, and syracha, a little pinch of salt and cook until peppers are browned and soft

4.) In another large sauté pan over medium high add 1 tbsp butter and chorizo, brown on all sides approx 12 minutes

5.) While chorizo cooks add potatoes to pepper and onion mix along with stock, and a pinch of salt, scraping up brown bits  

6.) When chorizo is cooked add pepper mixture, cream, and juice of 2 limes to chorizo, scraping up brown bits

7.) Put in oven and cook for 15 minutes until almost dry and potatoes are cooked

8.) Taste for seasoning and adjust and add cilantro

9.) Serve on tortillas or sopes and top with cheese, squeeze of lime, salsa, and sour cream



Obsessions come and go; an obsession that has come but never left is Mexican chorizo.  For my last meal? A 16” skillet filled to the brim with queso fundido, (layered cheese and chorizo casserole).  I made this dish for staff dinner and it does a little song a little dance and a little seltzer in my pants on my tongue.  Everything is elevated and tastes better when chorizo is involved; it’s like what bacon is to most chefs or deep fat frying to white trash.  The filling would work in a breakfast burrito as well.