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.
The quantity of water that the recipe calls is just a suggestion since masa harina texture could vary from brand to brand. So you might need to add less than suggested or maybe more. We recommend adding the water gradually until you achieve the right texture.To make the sopes you can also use:A TORTILLA PRESS – Cut 2 squares from a plastic bag of about 15 cm (6 inch) each. Place one circle of plastic on the tortilla press, then place on top one of the dough balls and cover with the other piece of plastic. Close the tortillera and press down gently until you form a small size thick tortilla.A HEAVY DISH – Do the same as with the tortilla press, but instead use a heavy dish (like a pie or casserole dish) to press and form the sope.