Sopes are one of our favorite, party-perfect masa shapes. These antojitos (aka "little whims" or appetizers) are ideal vessels for any number of toppings. Keep it simple with salsa and queso fresco, or add refried beans, shredded lettuce, and more.
We've always either dry-toasted our sopes on a comal or enjoyed them deep-fried, but our friend Rick Bayless introduced us to this pan-fry method, and we are hooked. It yields a deliciously crispy base and molten center without the mess of deep-frying.