Bring water to a boil in a pot.

In a bowl or container, add the corn flour and a pinch of salt.

Measure 2 cups of the boiled water and add it to the Maseca.

You will knead the dough until it forms a ball that doesn't stick to your hands. This process may take 5 minutes.

Divide the dough by 10 or 12.

Pat the dough balls into thick tortillas. You can use a press to shape them, but be careful not to make them too thin—you don’t want them as thin as regular tortillas.

Once flattened, place them on a hot griddle and cook on both sides until they look golden brown—about two minutes per side. Remove them and let them rest for about 5 minutes.

Press down the edges of each *sope* one by one to form a rim. Be careful—it will still be hot. Try to do this while the *sope* is still warm; once it cools down, the edges become difficult to press because the toasted top layer hardens.

Once they are golden brown, remove them from the oil and place them on a paper towel so the excess oil can drain off the sope.

Your sope is now ready to serve. You can top it with mashed beans, *machaca* (shredded dried beef), lettuce, crumbled cheese, and avocado. They’ll turn out delicious. Hope you enjoy!

Top it off with my salsita de tomate para sopes. You won’t regret it. Here’s the link below!