Directions

1. In a large bowl, slowly add warm water to masa harina, mixing by hand until fully hydrated and no dry bits remain. Knead until the dough is soft, pliable, and moist but not sticky. Adjust with a little more water or masa harina if needed.

2. Roll dough into ping pong-sized balls. Flatten into ¼ to ½ inch thick discs using a tortilla press or your hands with parchment or plastic to prevent sticking.

3. Heat a comal or nonstick pan over medium-high heat, then lower to medium. (If cooking over an open flame, get the fire hot and let it burn down to glowing coals. Set your comal over the heat for 2–3 minutes before cooking.) Cook each sope for 1 to 2 minutes per side. While still warm, gently pinch the edges upward to form a shallow rim.

4. Add olive oil to the comal. Fry sopes bottom-side down until golden and crisp.

5. Spoon some of the sardines and beans (including their juices) into each sope, letting the juices sizzle as they hit the hot pan. Cook for 1 to 2 minutes more. Serve immediately.