Step 1: Make the Masa Dough

1. Combine the Ingredients: In a large bowl, mix the masa harina and salt. Gradually add the warm water, stirring with your hands or a spoon until the dough comes together. If using, add the vegetable oil or lard and knead it into the dough for a smoother texture.
2. Knead the Dough: Knead the dough for about 2-3 minutes until it’s soft, pliable, and not sticky. If the dough feels too dry, add a tablespoon of water at a time until the desired consistency is reached. Cover the dough with a damp cloth to prevent it from drying out.

Step 2: Shape the Sopes

3. Divide the Dough: Divide the dough into 12 equal portions and roll each portion into a ball.
4. Flatten the Dough: Using your hands or a tortilla press, flatten each ball into a thick disc, about 4 inches in diameter and 1/3 inch thick.
5. Cook the Discs: Heat a dry skillet or comal over medium-high heat. Cook each disc for about 1-2 minutes on each side until lightly browned but still pliable.

Step 3: Shape the Edges

6. Pinch the Edges: While the discs are still warm, use your fingers to pinch the edges upward to create a shallow rim. This rim will hold the toppings in place. Be gentle to avoid cracking the masa. Cover the shaped sopes with a towel to keep them warm.

Step 4: Fry the Sopes (Optional)

7. Fry for Crispiness: Heat 1/4 inch of vegetable oil in a skillet over medium heat. Fry each sope for about 1 minute per side until golden and crispy. Drain on paper towels.

Step 5: Assemble the Sopes

8. Layer the Toppings: Spread a thin layer of refried beans on each sope. Add your protein of choice (e.g., shredded chicken, beef, or pork). Top with lettuce, tomatoes, cheese, crema, and a drizzle of salsa.
9. Garnish: Sprinkle fresh cilantro over the top and serve with lime wedges for extra flavor.