Add the oil to a pan over medium heat. Add in the tomatoes, habaneros and onion. Sauté until they start to char on all sides. About 7 minutes. Add in the garlic and sauté another 2 minutes

Add the oil to a pan over medium heat. Add in the tomatoes, habaneros and onion. Sauté until they start to char on all sides. About 7 minutes. Add in the garlic and sauté another two minutes.

Making chorizo and potatoes

Preheat 1 tbs of vegetable oil to a pan over medium-high heat. Add the potatoes and fry until they start to brown. About 5 minutes. Mix in the chorizo and cook until done. About 5 minutes. Cut the heat and cover. Let steam for 10 minutes.

Making the sopes

In a large bowl, mix the masa, salt, and water together until a dough forms. Knead the dough for 3 minutes. The dough's texture should feel like the consistency of playdough. If it feels too wet and sticks to your fingers, add in a teaspoon at a time more masa. If it feels too dry and cracks, add in a teaspoon at a time more water.

Roll the masa into 1.5 inch balls. Place a ball between 2 pieces of plastic and using a tortilla press, flatten the dough into a disc about double the thickness of a regular tortilla. Place the tortilla on a comal or skillet over medium heat and cook for 2 minutes. Flip and cook for another 2 minute on the other side

Remove the tortilla from the skillet and while still hot, start pressing the edges, creating a rim around the tortilla. Use a paper towel to protect your fingers from the hot tortilla. Then fry them in vegetable oil for 2 minutes per side over medium heat. Place them on a plate with a paper towel to drain Serving Add a layer of refried beans to the sopes and top with the chorizo and potato mixture. Add some crema, diced avocado, queso fresco, and the habanero salsa. Enjoy!