Making Sopes and Chorizo etc.

I take a little corn masa and some water, add a little salt sometime, but usually not, because I try to cut out as much salt as possible. With this pasty mess I make sopes, which are kinda like really thick corn tortillas. Maybe think of them like corn fritters or dumplings. I make them round and flat, and they're a bit divot-ed on one side (this is the side that will hold all the goodness. There are lots of differnt ways to make sopes. Some people make huaraches, which are sopes that are long and ovular, and look a little like shoe soles, hence their name, which is what this food stuff kinda resembles. Huaraches are Mexican sandals, FYI.

I love Mexican chorizo. It's frickin delicious. Spanish and Portugese chorizo are completely different things. Mexican chorizo isn't dry and hard, like Spanish chorizo is. It is red and it is sausage, but it's not cured. It's raw and it's soft, and you fry it up, and all this fat comes out of it. It's made with a ton of paprika and other spices. It's usually pretty hot. It will clog your arteries. But goddamn, chorizon fried up good, a little crispy, is one of the best things ever.

I like to make my own beans. I soak them for a few hours, or overnight. Then I chop up onions and garlic and cook my beans up with that. I add a bunch of chili powder and cumin, and a little salt and pepper. I usually wait to add spice because my wife can't really handle that.

When I've cooked up these things I fry my sopes golden. After they've drained (the excess oil), they're easy to handle and upon them I place the goodness, which is the above-mentioned stuff. I plop some beans on there and add chorizo. Then you can add whatever you want, like pico de gallo and cilantro, or salsa verde and lime juice, or sour cream. Diced watermelon I have recently discovered is awesome with Mexican food. Seems fitting.

Anyway, that's the deal there. That's what I'm a eat.