These Keto Potato-Style Sopes made with Chorizo have a crispy exterior, a tender interior, and a tasty Mexican-inspired taste. Rather than using ordinary potatoes, cauliflower is used to create a delicious low-carb base which goes great with spicy chorizo, melted cheese, and fresh cilantro. They are enjoyable as an appetizer, as a snack, or as a satisfying meal.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Course: Appetizer, Lunch, Dinner
Cuisine: Mexican-Inspired
Diet: Low-Carb, Keto-Friendly
Ingredients:
For the Sopes
3 cups cauliflower florets
1 large egg
½ cup shredded mozzarella cheese
¼ cup almond flour
2 tablespoons grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil, for cooking
For the Chorizo Topping
8 oz Mexican-style chorizo
¼ small onion, finely diced
1 garlic clove, minced
¼ teaspoon cumin
1 tablespoon chopped fresh cilantro
For Topping
½ cup shredded Mexican cheese or mozzarella
¼ cup sour cream
Fresh cilantro
Diced avocado, optional
Sliced jalapeño, optional
Lime wedges
Instructions:
Boil the cauliflower until it is very tender, then let it cool a bit.
Put the cooked cauliflower into a clean kitchen towel and squeeze as much moisture out of it as you can. Taking this step will help the sopes to keep their shape.
Take the cauliflower and put it into a bowl, then add the egg, the mozzarella, the almond flour, the Parmesan, the garlic powder, the cumin, the salt, and the black pepper.
Stir all the ingredients together until a thick, mouldable mixture has formed.
Break the mixture into small amounts and form each portion into a thick round, then use your fingers to press the middle slightly in order to achieve the traditional sope shape.
Heat olive oil in a nonstick skillet over medium heat.
Put the sopes carefully into the skillet and cook them for about 3 to 4 minutes on each side until they are golden and firm.
While the sopes are cooking, place a different skillet over medium heat and add the chorizo.
Chop the chorizo up using a spatula and cook it for about 5 to 7 minutes until it is browned and fully cooked.
Put the chopped onion and the garlic that has been minced into the chorizo and cook them for another 2 to 3 minutes until they have softened and acquired a fragrant smell.
Add the cumin and then mix all the ingredients together.
Put the golden sopes on a serving plate and add a portion of hot chorizo to each one.
Cover the chorizo with some shredded cheese and then add a small spoonful of sour cream.
End by adding some fresh cilantro and, if desired, avocado or sliced jalapeño.
For a bright finishing touch, serve it immediately with some fresh lime wedges.
Helpful Tips
The secret to having firm sopes is to squeeze the cauliflower well.
If the mixture is too wet then add a further tablespoon of almond flour.
Do not move the sopes too much while cooking so that they acquire a golden crust.
To make the recipe more suitable for a keto diet, select a chorizo that has little or no added sugar.
Add jalapeño or chili flakes if you want more heat.
Serving Suggestions
Sopes can be served with avocado, some fresh cilantro, lime, sour cream, salsa, or with a simple green salad.
Storage:
You can keep the sopes and chorizo separate by storing them in airtight containers in the refrigerator, where they will last for up to three days. To restore the sopes’ crispness, reheat them in a skillet or in an air fryer.
Recipe Note:
To make a version that is truly suitable for a keto diet, cauliflower can be used in place of regular potatoes. Although traditional potato sopes can be made using potatoes, they would not conform to a strict keto diet.
Keto Potato-Style Sopes with Chorizo
Ingredients
Method