Mix the masa, salt and water together into a smooth consistency for about 3 to 5 minutes. If working in large amounts cover bowl with a damp towel to keep from drying out.Take a piece of the dough and roll into a firm ball. Use a tortilla press to flatten balls into small discs 4-5 inches wide. I didn’t have a tortilla press o I placed the masa ball in between two pieces of waxed paper and applied pressure with a cutting board.

Heat up a comal or griddle and place masa patties on griddle for about 1 minute, turn and cook for about 45 seconds.

Remove from griddle and let stand for a minute so they cool off enough for you to work with the masa, which should still be soft and malleable.

Using your fingers form the edges up like a tart shell.

Heat up enough canola oil to cover the sopes.

Place sopes in oil and fry until crispy and golden brown.

Remove casing from chorizo, cut in pieces and put in food processor until crumpled.

In a medium bowl beat the eggs, ½ cup of queso fresco and half of the chorizo. Add salt and pepper to taste.

Heat a frying pan on medium heat, add the egg mixture and cook eggs until desired consistency. We like ours quite dry.

Place scrambled eggs on sopes, top with chopped avocado, crumbled chorizo, queso fresco and cilantro.

Serve warm.