Crispy Mexican Sopes

Combine the dry ingredients, specifically masa harina and salt, in a bowl. Gradually add water to the mixture until it forms a cohesive mass with no visible dry spots.

Divide the dough into 12 equal portions, shaping each one into a small ball. Arrange these balls on a flat surface covered with parchment paper and flatten them slightly to form thin, round disks.

Heat the oil in a deep frying vessel or a large saucepan over high heat to 400 degrees F (200 degrees C). Fry the sopes in batches, using a small amount of oil each time, until they are lightly browned on both sides, approximately 30 seconds per side. Remove them from the oil with a pair of tongs and place them on a paper towel-lined plate to cool for 2-3 minutes. Use your fingers to gently pinch the edges of each sope together, forming a small, boat-like shape.

Return the sopes to the hot oil and continue frying until they are golden brown and cooked through, taking about 1-2 minutes longer. Use a slotted spoon to transfer them to paper towels to drain excess oil.