|Sopes filled with mashed beans, roast chicken and salsa verde|
Sopes are made in two steps - cooking first on a griddle or heavy skillet to just set and brown on each side, then while they are still warm, use your fingers to pinch up the edges all around to form a rim. Once you're done with the first part, you'll heat up a bit of oil and then quickly fry them until just crisp. You can keep them warm in a low heat oven until you're done frying up the whole batch and are ready to serve. Don't let them sit too long though - they may dry out a bit.