Step 1

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).

Step 2

Divide the dough into 20 pieces of the same weight (about 50gr) and keep them covered with a damp cloth.

Step 3

Heat a comal or a cast iron skillet over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Take the sope from the skillet and place it between a paper or cloth towel.

Step 8

Using the towel, press gently, pinching with your fingers around the sope to form a border about half and inch (1.5cm).

Step 9

Place the sope turned over, using the edges as support, onto a clean kitchen towel and let it cool completely.

Step 10

Repeat from the step 4 until all masa dough is used.