Make the Filling

1. Add enough canola oil to cook the potatoes until they are tender. Take them out of the pan when they are done cooking, put them in a large serving bowl and set them to the side.

2. Pour a small amount of canola oil into the saute pan. Shake the oil around the bottom of the pan and add the chopped chorizo, cooking it for four minutes. After the chorizo has become crispy, add the onion, garlic and peppers. Cook this mixture for eight minutes.

3. Add the chicken stock to the chorizo-vegetable mixture and cook for three minutes more.

4. Add the cooked potatoes, cilantro and scallions, cooking for three more minutes. Season with salt and pepper to your taste.

Make the Sopes

1. Mix dry masa harina with water until the masa is a smooth paste.

2. Roll the masa into small balls, about the size of a walnut. Flatten each ball by hand or in a tortilla press. After forming the disk, it should be about 1/4-inch thick.

3. Preheat a cast iron skillet or griddle over medium heat.

4. Place the flattened disk onto the skillet or griddle.

5. Cook each disk on both sides until the surface is speckled with brown spots. As it finishes cooking, move it to a plate and cover it with a clean towel.

6. Grip the edges of each small tortilla and bend them up, forming a small bowl. The sides should about 1/8-inch high.

7. Reheat the griddle and, when it is hot, add the canola oil. After the oil heats up, carefully put the sopes (tortillas) into the oil. Add the filling for each sope and cook until the filling is warm and the bottom of the sope is crispy and golden-brown.

8. Move the cooked sopes to a plate that has been covered with several layers of paper towel. Top the sopes with garnishes.