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Keto Potato-Style Sopes with Chorizo

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Cuisine: Mexican
Ingredients Method

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

Method
 

  1. Boil the cauliflower until it is very tender, then let it cool a bit.
  2. 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.
  3. 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.
  4. Stir all the ingredients together until a thick, mouldable mixture has formed.
  5. 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.
  6. Heat olive oil in a nonstick skillet over medium heat.
  7. 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.
  8. While the sopes are cooking, place a different skillet over medium heat and add the chorizo.
  9. Chop the chorizo up using a spatula and cook it for about 5 to 7 minutes until it is browned and fully cooked.