You must mix the masa harina and salt together and add water slowly until the dough reaches a soft consistency. Do not hesitate to add more water, but only in small increments. The goal is a perfectly soft dough.
Heat a pan or skillet on medium-high heat to cook the sopes.
To make a tortilla, heat up a pan or skillet. Take some masa harina dough and form it into a ball. Place the ball between two pieces of plastic and use a plate with a flat bottom to apply pressure until you have a flat and even disk. This will result in a thick tortilla.The thickness of the masa disk for sopes is typically around 1/4 inch or 0.6 cm. This allows the sope to be sturdy enough to hold the toppings without breaking or falling apart.
To cook the masa disks, place them on a pan and wait until the top dries out. Then, flip them over and allow them to cook completely. Once they are cooked, use your fingers to pinch the edges right after removing them from the griddle. However, be cautious as they will be extremely hot.
Once the sopes are ready, add refried beans, lettuce, Mexican salsa, and cream. You can also add red onion or pickled onion and some sliced chiles.
Notes
To store sopes, you should first let them cool to room temperature. Once they have cooled down, you can place them in an airtight container or wrap them tightly in plastic wrap. Sopes can be stored in the refrigerator for up to three days, or in the freezer for up to three months. When you are ready to eat them, simply reheat them in the oven or on the stovetop until they are heated through and crispy again.