Roll the masa into small balls, about the size of a walnut. Flatten each ball by hand or in a tortilla press. After forming the disk, it should be about 1/4-inch thick.

Preheat a cast iron skillet or griddle over medium heat.

Place the flattened disk onto the skillet or griddle 

Cook each disk on both sides until the surface is speckled with brown spots. As it finishes cooking, move it to a plate and cover it with a clean towel.

Grip the edges of each small tortilla and bend them up, forming a small bowl. The sides should about 1/8-inch high.

7

Reheat the griddle and, when it is hot, add the canola oil. After the oil heats up, carefully put the sopes (tortillas) into the oil. Add the filling for each sope and cook until the filling is warm and the bottom of the sope is crispy and golden-brown.

8

Move the cooked sopes to a plate that has been covered with several layers of paper towel. Top the sopes with garnishes.