For corn filling: In a medium sauté pan, cook chorizo and corn for 10 minutes, crumbling the chorizo with a wood spoon while cooking. Season with salt and pepper and keep warm. For sopes: Place the ...

On a trip to Mexico City, I tasted these melt-in-your-mouth sopes. They’re little corn tortillas filled with a spicy black bean spread, roasted chicken, lettuce and cheese. It’s a perfect dish for ...

If making flour tortillas is all about the rolling pin, corn tortillas are all about the press. No flour dusting, no endless rolling, no lard-lubricated hands. Not to imply that corn tortillas are a ...

Cinco de Mayo (on May 5), a celebration of the victory at the Battle of Puebla in 1862 by the Mexican Army over France, deserves more than a supper of leftovers folded into tortillas. Try sopes, ...