3 cups masa harina
2 cups warm water
1 Tbsp salt
oil for frying
Mix together masa, 2 cups water and salt until a soft dough forms. Add in additional water by the tablespoon if dough seems too dry. Knead on a lightly floured surface until all ingredients are well combined and dough is softened, about 5 minutes.
Make small balls out of the dough. 1 inch for small (think large marble), 2 inch for regular size (think walnut), 3 inch for large sopes (think golf balls).
Press each ball by hand to about 1/2 inch thick. Find a glass or an object with a smaller diameter than the dough patties. The idea is to press the object into the sopes dough to flatten the center more while creating a raised edge. Do this through parchment paper to prevent sticking.
Fry in a 1/4 inch of hot oil on both sides until lightly golden brown and cooked through.
Top and serve immediately.
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Top these sopes with whatever you like. I usually use these as tostada shells and top with items to make a great taco.
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