Servings: 6

Ingredients

• 2 cups masa harina flour
• ½ tsp salt
• 1 to 1 ½ cups hot water (not boiling).

Directions

• By hand:
  • Combine flour and salt in bowl
  • Slowly add hot water
  • Mix until springy, doughy texture, not sticky
    • If sticky add more masa, if dry more water
• Using a standing mixer:
  • Beater attachment (not hook)
  • Combine flour and salt
  • Slowly add hot water 
  • Mix on power setting 2 about 5-6 minutes until springy, doughy texture, not sticky
    • If sticky add more masa, if dry more water
• Shape into large ball
• Let rest 1-2 hrs covered with wet towel
• Divide into six equal-sized balls
• If you do not have a tortilla press:
  • Sprinkle a little bit of flour on your work surface.
  • Pick up a dough ball and form a round disc with your hands. 
  • With a rolling pin starting at the center of the disc, roll out towards the edge of the disc. Turn the disc slightly and roll out from the center again. 
  • Continue to turn the dough about 45 degrees and repeat the process until you get about a 6-inch disc. The dough should be thicker than a tortilla with no holes.
• If you have a press, place dough ball between two pieces of parchment paper and press down, but leave it thicker than a tortilla. Be careful not to tear dough when peeling off of the paper.
• Cook using a comal or dry hot skillet 20-30 seconds until brown spots appear and then flip and repeat. If spots are black lower the heat. 
• Immediately shape into a sope by placing between two paper towels (to protect fingers from heat) and pinching all around the edges to form a rim. Move to a rack to cool completely.
• Top with your favorite creations.

Chef’s Notes

You can make these several hours in advance of serving.

I like to use these when you want that corn tortilla vibe but are serving a dish that isn’t meant to be picked up and eaten by hand. They work great with Carne Asada and Molcajete stews!