First you need to make the sopes. You can make as many as you want, but two cups of tortilla flour will make about 4-6 depending on the size.
Preheat a large heavy skillet over medium heat.
Mix water and flour in a large bowl and mix with your hands until you get a firm dough that doesn’t break when you make balls with it. Add more water or flour to adjust to the desire consistency.
Cut two circles out of a clean grocery bag. This is the easy way to make sopes and tortillas. The hard way would be trying to make the sopes with your hands with a clapping-like motion. I haven’t master this technique so I recommend the first one.
Put a ball of dough between the 2 circles of plastic and press it with a tortilla presser (If you don’t have a tortilla presser you can use a heavy skillet or pot to make the shells. That is the way I do it. I know, shame on me!) to make flat and somehow thick dough circles (or ovals as in my case) You can make them as big or small as you want. Sopes are traditionally small round shells and the ones I made in some parts of Mexico are called huaraches (Mexican sandals) But the size will depend on your appetite. Also, if you are making tortillas and not sopes then the shells must be very thin.
Put the tortilla (or sope in this case) on the skillet and let it cook for several seconds. Flip it over as soon as it doesn’t stick to the skillet anymore and there’s no more steam coming out of it (about 30 to 45 seconds)
Let the other side cook for 3-4 minutes or as soon as brown spots start to appear on the side that is facing down.
Flip over the tortilla over again and let the first side cook for other 2-3 minutes, or until it starts turning golden brown. You know you made the perfect tortilla if it “inflates” on this last step. There is a saying in Mexico about being ready to get married if your tortillas inflate. This 3-step way of cooking tortillas will leave a “pancita” (front) on the shell. This side will be thinner than the back and it’s the one that should face you when you serve them.
Let them cool for a little while and (pancita facing you) pinch the edges to make a border that will hold the filling. This is what gives the mane picaditas (pinched shells) to sopes in some parts of the country. The sope has to be warm enough to avoid breaking the edges.
Fry the sopes (pancita first) in vegetable oil for about 4-5 minutes.
Flip over and top with refried beans (I used this bean sauce), salsa, cheese, eggs, lettuce, onion and avocado.
Serve hot and buen provecho!
Recipe by Ben's blog at http://whatscookingmexico.com/2008/02/16/breakfast-sopes-and-a-comprehensive-guide-to-make-tortillas/