Easy Mexican Sopes
Ingreadient
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3 cups masa harina
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1 tablespoon salt
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2 cups warm water, or as needed
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1 quart oil for frying
Direction
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Whisk masa harina and salt together in a bowl. Stir in enough water until dough is smooth and holds together.
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Form dough into twelve 2-inch balls. Place balls onto parchment paper and flatten to 1/2-inch thick circles.
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Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
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Working in batches, fry a few sopes at a time until lightly browned, about 30 seconds per side. Transfer with tongs to a paper towel-lined plate and let cool just until they can be handled, 2 to 3 minutes. Pinch the edges of each sope together to form a little boat.
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Return sopes to the hot oil and fry until golden and cooked through, 1 to 2 more minutes. Drain on paper towels.
