Blue Sopes w/ Refried Beans, Spinach & Chorizo-Potato

Process

1. Prep:
   1. 4 Sopes: Sope (Blue, White)
   2. Salsa Verde: Salsa Verde
2. Refried Beans
   1. Sauté the onion and garlic (water or tiny oil splash).
   2. Add cooked beans + cooking water + spices + salt + msg.
   3. Mash and cook until thick, spreadable, not runny.
   4. Keep warm or reheat before serving.
3. Chorizo-Potato Mix
   1. Start chorizo in a pan over medium heat, no added oil.
   2. Once it releases fat, add diced potato.
   3. Cook 10–12 minutes, stirring now and then, until potato is soft and lightly crisp.
   4. If the pan dries before potato cooks through, add 1–2 tbsp water, cover 1–2 minutes.
   5. Remove from heat, stir in a little lime juice
   6. Keep warm.
4. Spinach
   1. Wilt spinach in a pan for 2 minutes
   2. Add the garlic, cook 1 minute more
   3. Stir in the msg and lime juice
   4. Set aside.
5. Assembly
   1. For each sope:
      1. Spread refried beans
      2. Add wilted spinach
      3. Spoon chorizo-potato
      4. Crumble feta
      5. Add 1-2 spoons of salsa verde
      6. Squeeze of lime on top, lime wedge on the side
6. Serve hot