Plastic wrap, cut into two 8-inch squares (heavy duty is best)

Prepare the tortilla dough.

Then, form the dough into 16 equal balls and cover with plastic wrap to keep soft.

Heat a large skillet over high heat and brush with a few drops of oil.

Using a tortilla press, put an 8-inch square of plastic on the bottom of the tortilla press.

Place 1 of the dough balls on the center and top with another piece of plastic.

Lower the handle and press lightly to form a patty about 3 inches in diameter and ¼ inch thick.

Pick up the sope with one hand and remove the top piece of plastic.

Flip the dough onto the other hand.

Remove the second piece of plastic and place the patty on the hot skillet.

Cook about 1 minute.

Turn and cook until light brown on the bottom.

(The interior will still be soft.)

Remove sope from the heat, and while still hot, pinch up the pale top edge to make a small rim all around.

Work fast—the sopes are hot!

Put the sope on a plate, cover with plastic and repeat with the remaining sopes.

Once you get the hang of it, you can press and bake the sopes quickly.

Put the sopes in a sealed plastic bag and store refrigerated up to 1 day ahead.

Before assembling, the sopes will be fried and filled.

To complete and serve, see the recipes for Masa Shells with Chicken and Potatoes or Ground Beef Sopes.