Homemade Sopes

If the masa has been refrigerated, let 2 cups sit covered at room temperature for 1 hour. Place in a medium bowl. Add 2 tablespoons of the vegetable oil and 1 teaspoon kosher salt and knead until no longer oily, soft, smooth, and pliable like Play-Doh, 2 to 5 minutes.

Place 2 cups masa harina and 1 1/2 cups hot water in a medium bowl and mix until combined with no dry spots. Add 2 tablespoons of the vegetable oil and 1 teaspoon kosher salt and knead until no longer oily, soft, smooth, and pliable like Play-Doh, 2 to 5 minutes.

Divide the masa into 8 pieces (about 64 grams each for fresh masa and about 77 grams each for masa harina). Shape each piece into a smooth ball. Place on a work surface in a single layer and cover with a damp paper towel.

Cut out 2 (10-inch) square pieces of parchment paper. Heat a cast iron comal, nonstick frying pan, or griddle to medium heat. The pan is ready when a drop of water dropped into the pan sizzles.

Meanwhile, shape and cook as many sopes will fit in the pan in a single layer: Place 1 piece of the parchment on a work surface. Place 1 masa ball on the center of the parchment and top with the second sheet of parchment. Press and flatten the ball with the bottom of a large plate. Flip the flattened ball, still sandwiched between the parchment. Press and flatten with the plate again until the masa disc is about 4-inches wide.

Grease the pan with a paper towel dipped in vegetable oil. Remove both sheets of parchment from the masa disc and place in the pan. Cook for 1 minute. Flip and cook for 1 minute more; the sope will not be browned. (This is a good time to press the next masa ball.)

Transfer to a baking sheet. Let cool for a few seconds. While it is still hot, carefully pinch and pull up the sides as you would for the edge of a pie crust to create a raised edge about 1/4-inch higher than the inside of the sope.

Repeat flattening, cooking, and pinching the remaining masa balls. (At this point, they can be cooled and refrigerated in a plastic zip-top bag for up to 7 days.)

Heat the remaining 2 cups grapeseed or vegetable oil in a large saucepan over medium heat until 350ºF. Line a second baking sheet with paper towels. Place 1 sope in the hot oil and fry until golden brown in spots, flipping halfway through, 1 to 1 1/2 minutes total. Transfer to the paper towels. Repeat frying the remaining sopes. Fill the sopes as desired.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 350ºF oven until warmed through and crisp again on the outside.