Easy Mexican Sopes

Recipe View 2 mins In a large bowl, whisk together the masa harina and salt until well combined. (2 minutes)

Recipe View 5 mins Gradually add the warm water, mixing with your hands until a smooth, pliable dough forms. The dough should hold together without being sticky. Add more water, 1 tablespoon at a time, if needed. (5 minutes)

Recipe View 15 mins Cover the dough with a damp cloth or plastic wrap and let it rest for 15 minutes to allow the masa harina to fully hydrate. (15 minutes)

Recipe View 3 mins Divide the dough into twelve equal portions (about 2-inch balls). (3 minutes)

Recipe View 8 mins Place each ball between two sheets of parchment paper and, using a tortilla press or a flat-bottomed dish, flatten into a circle about 1/2-inch thick. (8 minutes)

Recipe View 10 mins Heat the oil in a deep fryer or large, heavy-bottomed saucepan to 400°F (200°C). Use a thermometer to ensure accurate temperature. (10 minutes)

Recipe View 5 mins Carefully slide a few sopes at a time into the hot oil, being careful not to overcrowd the pan. Fry for about 30 seconds per side, or until lightly browned. (5 minutes)

Recipe View 3 mins Remove the sopes with tongs and transfer them to a paper towel-lined plate to drain excess oil. Let them cool slightly until you can handle them comfortably (2-3 minutes).

Recipe View 6 mins While the sopes are still warm and pliable, gently pinch the edges of each one upward to form a raised rim, creating a small boat shape. (6 minutes)

Recipe View 5 mins Return the shaped sopes to the hot oil and fry for another 1 to 2 minutes per side, or until golden brown and cooked through. (5 minutes)

Recipe View 2 mins Remove the sopes from the oil and drain on fresh paper towels. (2 minutes)

Recipe View Serve immediately with your favorite toppings, such as refried beans, shredded chicken or beef, crumbled cheese, salsa, guacamole, sour cream, and shredded lettuce.