Begin by heating a comal or heavy-bottomed skillet over medium heat until it is thoroughly hot.

In a mixing bowl, combine masa harina, water, and a pinch of salt. Use your hands to knead the mixture in a circular motion for a few minutes, until the dough is smooth, cohesive, and free of lumps. If the dough feels dry or cracks easily, incorporate a bit more water until pliable.

Divide the dough evenly into 12 balls, each approximately 2 inches in diameter. Line your tortilla press with two pieces of plastic cut from a thin produce bag—one on the bottom and one on top. Place a dough ball between the plastic layers and press down gently to create a thick disk, about 1/4 inch thick—thicker than a typical tortilla. Alternatively, shape and flatten them by hand.

As each sope is formed, transfer it to the hot comal or skillet. Cook for about 1 to 2 minutes per side, or until the surface becomes opaque, lightly speckled, and firm enough to flip without sticking.

Once cooked, remove each sope and place on a cutting board. Protect your fingers with a clean kitchen towel and gently pinch around the edges to form a raised rim, creating a shallow well in the center.

Return the rimmed sopes to the hot skillet and cook for another 1 to 2 minutes on each side to ensure they are fully cooked through.

If serving the same day, keep the sopes wrapped in a clean kitchen towel to stay warm and soft. For later use, wrap them in a towel or paper towel and place inside a sealed plastic bag in the refrigerator for up to 3 days. Reheat on a hot comal or skillet before serving. For longer storage, freeze the sopes in a single layer and reheat from frozen as needed.

Once the sopes are hot and ready, arrange them on a serving platter. Spread each one with a generous tablespoon of warm refried beans. Top with shredded lettuce, crumbled cheese, chopped onion, and a spoonful of tomatillo salsita. For a customizable experience, serve the salsa on the side so guests can add as much as they like.