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In a large bowl, put the masa harina. Add the water and slowly begin to integrate everything until you have a dough that does not stick to the hands or to the bowl (see notes).
Divide the dough into 20 pieces of the same weight (about 50gr) and keep them covered with a damp cloth.
Heat a comal or a cast iron skillet over medium-high heat.
With your hands slightly moistened with water, take a portion of dough and roll it into a ball then flatten it to make a patty.
Pass the dough from one hand to the other quickly while flattening it until you'll have a disc about 3.5-inch (9cm) of circumference and ¼-inch (0,65cm) thick. See notes.
Carefully put the sope onto the hot skillet and cook for about 1 minute. Flip it over (with a spatula) and cook for another minute.
Take the sope from the skillet and place it between a paper or cloth towel.
Using the towel, press gently, pinching with your fingers around the sope to form a border about half and inch (1.5cm).
Place the sope turned over, using the edges as support, onto a clean kitchen towel and let it cool completely.
Repeat from the step 4 until all masa dough is used.