Mix the masa: Slowly add the warm water to the dry masa flour in your bowl, stirring to incorporate evenly by hand. Knead until the water is evenly incorporated and no dry, powdery spots remain. It should be moist to the touch but not tacky. If it's too wet, add a bit more masa. If it's too dry, add a bit more water. 

Shape the sopes: Roll masa into about 8 ping pong sized balls, and then flatten into discs about 1/4 to 1/2 thick. You can flatten with a tortilla press or by pressing a masa ball onto a hard surface like your kitchen counter with your palm or the bottom of a glass. We recommend using a sheet of plastic or parchment paper between the surface and the masa to prevent any sticking.

Parcook the sopes: Preheat a nonstick pan or well-seasoned Made-In Carbon Steel Comal to medium-high. Lower the pan to medium heat. Cook one side of the sope for 1-2 minutes. Flip over and cook the second side for another 1-2 minutes. While hot, carefully remove the sopes and pinch the edges to create a short ridge around the circumference to retain toppings. 

Crisp the sopes: With the heat on medium-high, coat the pan with 2-3 tbsp of Sizzle. Fry the bottom of each sope, a few at a time, topping the ridged side with an additional sprinkle of Sizzle in the center, until the oil on the top begins to bubble.

Fill the sopes: While they're still cooking, top each sope with salsa, crumbled queso fresco, and a few drops of Drizzle. Provecho!