I once had a friend who introduced me to the wonders of authentic Mexican cooking. Even though this was years ago I sometimes crave a good sope, so I re-created it my way. These may not be perfectly authentic, but they sure hit the spot. And my husband says the smell reminds him of Mexico so that has to count for something. They can be as elaborate or simple and inexpensive as you want.
3 cups Maseca
3 cups water
Whatever toppings you want
Pour maseca into bowl.
Add all but about ¼ cup water and mix until resembling play doh. Save the rest of the water in case the mixture starts to dry out later and add as necessary.
Form into balls a little smaller than tennis balls
Dust counter surface with maseca and roll out one ball at a time to about an eight of an inch, keeping the rest of the dough covered with a damp cloth to keep from drying out. There’s a delicate balance: the counter and rolling pin need to be dusted well enough that the dough doesn’t stick, but the dough needs to be wet enough that it doesn’t crack when rolled out
Cook on medium heat in a lightly greased pan
When the underside looks dry and just starting to golden, flip and cook the other side the same.
Remove from heat and keep in a towel to keep warm until ready to serve
Top with whatever you want. We usually go all out with refried beans (homemade, of course) chicken or garbanzo beans (depending if you want it vegetarian, and you can try my taco seasoning), corn, bell peppers, tomatoes, lettuce, cheese, a squirt of lime, and plain Greek yogurt (instead of sour cream)