Potato-Chorizo Sopes - Rick Bayless

Ingredients

• 1 1/2 pounds coarsely-ground pork
• 1 1/4 cup New Red Chile Adobo
• 1/2 teaspoon salt
• 1/4 cup paprika
• 1 pound (2 cups) fresh smooth-ground corn masa for tortillas OR 1 ¾ cups powdered masa harina mixed with 1 cup plus 2 tablespoons water
• Salt
• 2 medium (about 8 ounces total) red-skin boiling or smallish Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
• 1 small white onion, finely chopped
• Vegetable oil for greasing the griddle or skillet, plus more for brushing on the sopes
• Crumbled queso añejo, for serving
• Cilantro leaves, for serving
• Tomatillo salsa, for serving