Breakfast Sopes
| Serves | 10 |
|---|---|
| Ingredients | Eggs |
| Day Part | Breakfast |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Mexican |
Jose Martinez
Senior Executive Chef
University of California at Berkeley
Chef Martinez prepares an authentic Mexican street snack for UC Berkeley students looking for breakfast on the go with ethnic flair. The sopes are crisp corn shells topped with an egg-chorizo-potato mix, beans, fresh pico de gallo, queso fresco and salsa verde.
Ingredients
10 sope shells
4 oz. chorizo
1/2 lb. country-style potatoes
10 oz. dried refried beans, rehydrated
8 oz. liquid eggs
1/2 tbsp. paprika
1/4 oz. cilantro, finely chopped
Pico de gallo, to taste
1/4 lb. queso fresco, crumbled
4 oz. salsa verde
Steps
- Fry sope shells to a soft toast; they should be crunchy, but not gummy. Set aside.
- Roast chorizo until well done; crumble into small pieces. Fry or bake potatoes until crisp; keep hot.
- Place 1 ounce refried beans on each sope shell and top with potatoes. Scramble eggs with chorizo, paprika and cilantro until cooked; mound on top of potatoes.
- Sprinkle pico de gallo and queso evenly on top. Serve with salsa verde on the side.