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Heat about 1-inch of oil in a saucepan, on the grill, to 375 degrees F.
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Fry each sope in the oil until slightly crispy, about 2 to 3 minutes.
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Remove to paper towels and set aside.
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For the Red Chile Sauce:
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Heat a skillet on the grill and add the chiles.
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Press down on the chiles for about 20 seconds on each side to release the flavors.
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Remove the chiles and put them in a small saucepan with enough water to cover the chiles.
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Bring to a boil, then remove from the heat and let cool for 10 minutes.
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In a blender, add the chiles, garlic, maple syrup, adobo spice and salt and pepper, to taste.
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Pour in about 1 1/2 cups of the chile soaking liquid and pulse to combine.
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Taste and adjust seasonings (add some of the seeds for more heat, if desired).
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Add the 1/2 tablespoon of vegetable oil to a skillet and pour in the chile mixture.
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Simmer for 10 minutes to reduce and thicken.
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For the pork adobada:
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Put the pork steak to a large bowl, add the chile sauce and let marinate for 1 and up to 2 hours.
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Transfer the steak to the grill and cook to desired doneness, about 2 to 3 minutes on each side.
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Remove to a cutting board and thinly slice.
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Reserve.
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For the sausage:
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On the stove, bring a medium sauce pot of water to a boil over medium heat.
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Add the sausage and cook for 10 minutes.
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Remove from the water and put directly on grill.
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Cook until lightly brown on all sides, approximately 5 minutes.
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Remove to a cutting board and slice.
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Reserve.
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For the salsa:
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Heat the tomatoes, jalapenos and garlic in a skillet on the grill until browned and soft.
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Remove to a blender, add salt, to taste, and pulse to blend.
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May add more peppers depending on your spice level.
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For the onions:
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Cut the onion into thick slices so that they don't fall into the grill.
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Brush with olive oil and sprinkle with salt and pepper, to taste.
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Grill until browned and tender, about 2 to 3 minutes on each side.
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For the mushroom:
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Wipe the mushroom clean and remove the stem.
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Brush it with olive oil and sprinkle with a pinch of salt and pepper.
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Grill until tender, about 5 minutes on each side.
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Remove to a cutting board and cut into slices.
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For the tomatoes:
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Rub the tomato with olive oil.
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Grill the whole tomato until tender and the skin begins to fall off, but not mushy, about 3 to 4 minutes.
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For the scallions:
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Rub the scallions with olive oil and sprinkle with salt and pepper, to taste.
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Grill until tender, about 5 minutes
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For the crema sauce:
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Put the crema into a small bowl and add 1/2 to 1 chopped chipotle pepper and 4 tablespoons of the canned sauce.
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Sprinkle with salt, to taste, and stir until well combined.
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Add more pepper to create more spice, if desired.
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For the eggs:
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In a medium bowl, whisk together 4 of the eggs and the milk.
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Season with salt and pepper.
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Divide the mixture between 2 cast iron skillets that are coated with oil and heated on the grill.
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(1 for plain scrambled eggs and cheese; the other for the eggs plus the chorizo sausage and cheese.)
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Sprinkle the eggs with 1/2 teaspoon adobo spice.
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Add a handful of the cooked chorizo sausage and grated cheese to 1 of the skillets.
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Stir the eggs until desired doneness.
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Cook the remaining, egg sunny side up, to desired doneness in third skillet that has been coated with oil.
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Assembly:
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Put eggs, scrambled or sunny side up, on top of the sopes on individual serving plates.
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Put the grilled vegetables, for the vegetarian dish, on another plate.
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Arrange the pork steak slices and the remaining sausages on the side.
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Garnish with the red salsa, scallions, fresh cilantro, avocado slices, Mexican crema sauce, and diced tomato.
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And....don't forget to make your cocktail!!
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!
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
