Sopes de Chorizo and Potato Filling

Name: Sopes de Chorizo and Potato Filling
Yield: Makes 1 quart
Cuisine: Cuban
Ingredients: Salt and freshly ground black pepper; 1 pound Spanish chorizo sausage (about 4 links), diced small (see Note); 1 medium white onion, diced; 1 tablespoon salt; 1 tablespoon canola oil; 2 Idaho potatoes, peeled and diced; ½ cup chopped cilantro; Salt and freshly ground black pepper; 1 cup Chicken Broth; 1 scallion, white and green parts, chopped; 1 yellow bell pepper, cored and diced; 1 green bell pepper, cored and diced; 2 garlic cloves, minced; 1 red bell pepper, cored and diced

Preparation info

Makes
1 quart

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

You can make this filling a day in advance if you wish; be sure to reheat it before topping the sopes. Potato and chorizo is a familiar pairing that can be used in a variety of proportions: While it often accompanies eggs in the morning, I serve it stuffed in a quesadilla at my restaurant, Paladar.

Ingredients

2 Idaho potatoes, peeled and diced
1 tablespoon salt
1 tablespoon

Americas
United States
Cuba
Snack
Street Food

Method

Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork-tender, about 15 minutes.

Meanwhile, coat a large skillet with the oil and heat over a medium flame. Add the chorizo and cook, stirring, for 5 minutes, until the sausage renders it’s fat and gets crispy. Add the onion, garlic, and all the peppers. Cook for 8 minutes,