-
Combine MASECA® Amarilla, water, and salt and knead for five minutes or until masa is no longer sticky.
-
Divide into 20 small balls. Flatten into thick tortillas approximately three inches in diameter.
-
On a hot skillet or griddle, cook each sope for one minute and then turn; cook until golden. Repeat with remaining masa balls.
-
Hold each sope with side first cooked facing up; pinch edges to make a border.
-
Be careful as sopes will be hot. Cover with a cloth to keep sopes warm and moist.
-
Fry sopes in a skillet with a bit of oil until lightly golden; remove from skillet and drain.