Sopes Supreme: Authentic Mexican Sopes

Prepare the Masa Dough: In a large bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for a few minutes. Adjust water if needed; dough should be moist but not sticky. Cover and let rest for at least 30 minutes.

Form the Sopes: Divide the dough into 6-8 equal balls. Place one ball between two sheets of plastic wrap and press with a tortilla press (or use a flat-bottomed plate or skillet). Aim for tortillas about 4 inches (10cm) in diameter and ¼ inch (0.6cm) thick.

Cook the Sopes: Heat a skillet over medium-high heat with 1 tablespoon of vegetable oil. Cook each sope for about 1-2 minutes per side, until lightly golden brown and slightly puffed. Remove from skillet and set aside to cool slightly.

Pinch the Edges: While the sopes are still warm but cool enough to handle, gently pinch up the edges of each sope to create a raised rim. This will form the 'boat' shape to hold the toppings.

Second Fry (Lightly): Add remaining oil to the skillet and heat over medium heat. Lightly fry the sopes again for about 30-60 seconds per side, until golden brown and crisp. Be careful not to overcook. Remove and drain on paper towels.

Prepare the Refried Beans: Heat oil or lard in a saucepan over medium heat. Sauté onion and garlic until softened and fragrant. Add drained and rinsed beans and broth. Bring to a simmer and cook, stirring occasionally, until the beans have softened and thickened. Mash the beans with a potato masher or fork until desired consistency is reached. Season with salt and pepper.

Assemble the Sopes: Spread a layer of refried beans on each sope. Top with your desired toppings – shredded chicken, lettuce, cheese, crema, avocado, salsa, etc.

Garnish & Serve: Garnish with chopped cilantro and serve immediately.