Potato-chorizo sopes

Film a skillet with a little oil, add the chopped onion and about two-thirds of the chorizo; cook about 10 minutes until the chorizo is cooked through.

Cube the potato, put in a bowl with a little water, cover with plastic wrap with a couple of air holes and microwave 3 minutes at full power.

Tip off the water and add the potatoes to the skillet; cook 4 or 5 minutes more, mashing the potatoes a little into the mixture.

Adjust the masa with a little water to a soft cookie dough consistency and work in a little salt by hand; it cannot be overworked, and a thumb pressed in should separate it smoothly without cracking.

Roll into a long log, divide into 16 pieces and roll into balls; keep covered with plastic wrap or a damp towel.

Press each ball between pieces of plastic in a tortilla press to about three and a half inches across.

Cook on a griddle heated several minutes over medium to medium-high until browned, flip and cook about another minute; browned outside and still raw inside, not too firm.

Move to a sheet pan and, while still warm, pinch up a border with the fingers to form a little boat. The bases can be made ahead and refrigerated, kept covered with plastic.

Just before serving, heavily coat a pan with oil over medium heat and fry the sopes until crisp underneath, spooning a little oil into the well to soften it.

Drain briefly on paper towels, transfer to a serving plate, fill with the rewarmed potato-chorizo, then tomatillo salsa, queso anejo and a leaf or two of cilantro.