Directions

1. Mix the masa: Slowly add the warm water to the dry masa flour in your bowl, stirring to incorporate evenly by hand. Knead until the water is evenly incorporated and no dry, powdery spots remain. It should be moist to the touch, but not tacky. If it’s too wet, add a bit more masa; if too dry, add a bit more water.

2. Shape the sopes: Roll masa into a ping pong sized ball, and then flatten into a disc, ¼”-½” thick. You can flatten with a tortilla press or by pressing a masa ball onto a hard surface like your kitchen counter with your palm or the bottom of a glass. We recommend using a sheet of plastic or parchment between the bottom surface and the masa to prevent sticking.

3. Parcook the sopes: Preheat a nonstick pan or well-seasoned Made In Carbon Steel Comal to medium-high. Lower the pan to medium heat. Cook one side of the sope for 1-2 minutes. Flip over and cook the second side for another 1-2 minutes. While hot, carefully remove the sopes and pinch the edges to create a short ridge around the circumference to retain toppings.

4. Crisp the Sopes: with the heat on medium-high, coat the pan with 2-3 tablespoons of olive oil. Fry the bottom of each sope, a few at a time, topping the ridged side with an additional drizzle of oil in the center, until the oil on top begins to bubble.

5. Fill the sopes: While it’s still cooking, top each sope with salsa and crumbled queso fresco. ¡Provecho!