How to make Authentic Mexican Sopes

Begin by mixing the Maseca with the salt in a bowl. Gradually add in the warm water while you knead until you achieve a smooth, non-sticky dough. I suggest adding your water little by little to avoid making your dough too runny.

Divide your dough into approximately 16 balls. Flatten each ball with a tortilla press, or a heavy skillet if you don't have one, and form a rim around the edge to make your sope shape - this is crucial since it will hold your toppings later.

Preheat a griddle or large pan over medium heat, and cook each sope for about 1 minute each side - they should be still flexible but cooked.

Soak a paper towel with a bit oil and use this to lightly coat each pre-cooked sope. Return them back to the griddle over medium-high heat and cook until lightly golden on each side. This will give your sopes a crispy texture for a more delightful bite.

Leave your sopes to cool slightly. Then, using the back of a spoon, press down the center of each sope. Fill them up with the warmed refried beans.

Lastly, top each sope with lettuce, crema, crumbled cheese, and salsa. Never hold back on your toppings - the more, the merrier.