These quick little masa cakes are hearty and can be filled with a variety of things. In their simplest form, they are topped with Frijoles de la Olla or Refried Beans, shredded lettuce, crema or sour cream, and grated cheese.

Combine in a medium bowl:

Add:

Stir until the dough comes together. It should be smooth and pliable; not crumbly or sticky. It may need an extra splash of water or a sprinkle of masa to reach the right consistency. Divide the dough into 8 pieces. Place each piece between 2 layers of sturdy plastic or wax paper (a plastic grocery bag also works well) and flatten with a tortilla press or a heavy skillet into a ¼-inch-thick round. Heat a large, heavy, dry skillet over medium heat until hot. Add the sopes in batches and cook about 1 minute or until the bottom looks dry, then flip and cook 1 minute more. Flip one final time and let cook about 30 seconds. Transfer to a plate and cover with a kitchen towel to keep warm.

When the sopes are cool enough to handle but still warm, pinch them all the way around the edge to create a rim. The sopes will look like little round boats. Add to the hot skillet:

When the oil shimmers, return the sopes to the pan in batches. Cook, turning once, just until golden on both sides, about 1 minute per side. Drain on a plate lined with paper towels. Serve with toppings. For ideas, see Fillings for Tacos and Burritos.