Combine corn flour, all-purpose flour, baking powder, and salt in a bowl.

Gradually add warm water, mixing until a moist, smooth dough forms.

Add more water if needed to achieve the right consistency.

Form small balls of dough, about the size of a walnut, and keep them covered to prevent drying.

Moisten a cloth napkin or tea towel and spread it on a flat surface.

Roll each dough ball in your moistened palm until smooth.

Place the ball on the damp towel, cover with plastic, and flatten with your hand to a silver dollar size.

For patty shaping, flatten again with a small can or flat-bottomed glass to a 2-2.5 inch diameter circle, about 1/4-inch thick.

Peel off the plastic and carefully lift the tortilla from the damp cloth.

Smooth any rough edges with your fingers.

For a quicker method, roll the dough to 1/4 inch thickness on a floured surface.

Cut out sopes using a 2-inch round cookie cutter.

Re-roll any unused dough.

Heat canola oil in a cast iron skillet over medium heat.

Fry the patties until golden brown and slightly crisp, about 1 minute per side.

Drain on paper towels.

Make a slit on the side while still warm.

Fill with chorizo and potato filling.

Cook potatoes in a pot of water until tender, then remove and set aside.

Add a little oil to a large saute pan.

Add chorizo and cook for 4 minutes, shaking occasionally, until crispy.

Add minced garlic, diced onion, and all diced bell peppers and poblano pepper.

Cook for 8 minutes.

Add chicken stock and cook for 3 more minutes.

Add the cooked potatoes, chopped cilantro, and chopped scallions.

Cook for 3 minutes more and season with salt and pepper to taste.

Use this mixture to fill the sopes.