Start by heating a non-stick frying pan over medium heat. In a bowl, mix the blue corn flour with salt, finely chopped onion, and lukewarm water. The dough should be moist but not sticky—add a little more water if needed.

Divide the dough into 10 equal balls and gently press each one using a tortilla press into a small tortilla about 3 mm thick and 10 cm in diameter.

Place the tortillas in the hot frying pan and cook for about 15 seconds on one side, then flip. If you have a large pan, you can cook several at a time. Once cooked, remove from the pan and, while still hot, pinch the edges to form a small “masa plate.” Cover the cooked sopes with a kitchen towel to keep them warm while finishing the rest.

Peel and dice the potatoes into small cubes, chop the tomatoes and onion, and mince the garlic. Heat the vegetable oil in a frying pan over medium heat and add the potatoes, frying for about 15 minutes while stirring occasionally until partly cooked.

Add the tomatoes, onion, and garlic to the pan, season with salt, and cook until the vegetables soften. Remove the skin from the chorizo sausages, chop into small pieces, and add to the potato mixture. Fry for another 5 minutes and set aside.

Top each warm sope with the chorizo and potato mixture, then add crumbled feta, a dollop of sour crema, and some fresh coriander. Serve immediately with a refreshing agua fresca or your favourite drink, and enjoy as many as you like!