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1
Mix flours, baking powder, and salt, and add the warm water.
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2
You may need a little more warm water to make moist, smooth dough.
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3
Traditional sopes forming method: Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out.
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4
Moisten a cloth napkin or tea towel and spread out on a flat surface.
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5
Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar.
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6
To shape the patty, flatten again with a small can or flat-bottomed glass into a perfectly smooth circle 2 to 2 1/2 inches in diameter.
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7
It should be about 1/4-inch thick.
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8
Peel the plastic bag off the top, then lay the tortilla in your hand and peel off the damp cloth.
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9
Smooth any rough edges with your fingers and the tortilla is ready to fry.
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10
Quick sopes forming method: On a lightly floured surface, roll out the dough to 1/4 inch thick.
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11
Using a 2-inch round cookie cutter, cut out sopes.
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12
Re-roll unused dough.
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13
Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan.
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14
When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side.
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15
Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle.
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16
Fill with chorizo and potatoes filling.
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17
These do not keep well; they must be eaten immediately.
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18
Begin by cooking potatoes in a pot of water, when tender remove and set aside.
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19
In a large saute pan add a little oil.
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20
While shaking, add chorizo and cook for 4 minutes.
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21
When crispy, add garlic, onion, and all the peppers.
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22
Cook for 8 minutes.
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23
At that point, add the chicken stock and cook for 3 more minutes.
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24
Then add the potatoes, cilantro, and scallions; cook for 3 minutes more and season with salt and pepper to taste.
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25
Use for stuffing sopes.
