1. In a large bowl, combine masa harina and salt.
2. Slowly add warm water, mixing with your hands until a soft, pliable dough forms. It should feel like soft Play-Doh—moist but not sticky. If it’s too dry or cracking, add a tablespoon of water at a time. If it’s too sticky, add a bit more masa harina.
3. Divide the dough into 10-12 equal portions and roll each into a ball (about the size of a golf ball). Flatten each ball between your palms or use a tortilla press lined with plastic to create discs about ¼-inch thick and 4 inches wide. Don’t make them as thin as tortillas—sopes need to be thicker to hold the toppings.
4. Heat a comal or cast iron skillet over medium heat. Cook each sope for 2-3 minutes per side, until dry to the touch and slightly golden. You don’t want them to fully brown at this stage.
5. While still warm (but cool enough to handle), use your fingers to pinch the edges of each sope upward to form a rim. This keeps the toppings from sliding off. If they’re too hot, use a clean kitchen towel to help protect your fingers.

At this point, you can either:

• Fry them lightly in oil for a crispy texture (traditional method), or

• Bake or griddle-toast them again for a lighter, oil-free version.

Layer your sopes with your favorite toppings and enjoy!