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Sopes with Chorizo Refried Beans and a Spicy Slaw

An Olive Oil Recipe

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Prep Information

Prep Time

60 minutes

Cook Time

50 minutes


6 people


  • Sopes
  • 2 cups Arbequina EVOO
  • 4 cups masa harina
  • 2-1/2 cups chicken stock
  • 2 Tablespoons ground cumin
  • 2 Tablespoons salt
  • Beans
  • 2 links Mexican chorizo
  • 1/4 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 3 cups cooked pinto beans
  • Salt and freshly ground pepper
  • Spicy Slaw See recipe ingredients at:
  • Tomato Chile Sauce
  • 2 chiles de arbol
  • 2 Tablespoons Chipotle Olive Oil
  • 1/4 cup minced yellow onions
  • 1 clove garlic, minced
  • 3 Roma tomatoes, diced


  • Take a sope and layer with the chorizo and bean mixture. Add the slaw and drizzle the tomato chile sauce over the top. Garnish with lime wedges, if desired.
  • Beans: Slit the casings on the sausage and break apart the encased meat. Heat the skillet to medium high heat and add the sausage, breaking it apart further with a fork or wooden spoon. Cook until the fat starts rendering, about 5 minutes. Add the chopped onions and minced garlic and, with a lid on the pan, sweat them for 3-5 minutes. Add the pinto beans and cook for another 5 minutes. With 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 to taste. Hold warm over very low heat, making sure the bottom doesn't burn.
  • Sopes: Mix the masa harina, chicken stock, cumin and salt and form a soft dough. To make the sopes, break off a small ball of dough and using your hands, form a mini soup bowl about 4 inches across. 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.
  • Preheat the oven to 350 degrees F. Place the oil in a large pot and heat to 350 degrees F.
  • Slaw: Separate recipe at You will have to copy and paste this URL into the address/search bar.
  • Chili sauce: In a dry pan, toast the chiles until fragrant, remove and set aside. Return the pan to medium heat, add the Chipotle 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, about 10 minutes. Let the mixture cool a bit, then add to a blender and puree until smooth.
  • Assembly: 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 tray. Repeat until all the sopes are fried.
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