In a large bowl, mix the masa harina and salt.
Slowly add warm water and knead the mixture for 5 minutes until a soft dough forms.
Test to see if it needs more water. It should not crack when you press it with your hands. If it cracks then it's too dry. Add one tablespoon of warm water at the time to reach the right consistency.
NOTE: The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more corn flour to correct this.
Divide and roll the dough into 2 inch sized balls and cover with a damp cloth to prevent them from drying. Let them rest for 5 minutes.
Heat a comal, cast iron griddle or heavy bottom pan over medium heat.
Place the dough on a tortilla press (see notes for alternatives) between a freezer plastic bag (cut all sides to make into two separate squares) or two pieces of square parchment paper. Fold the handle and apply even pressure. Fold back the handle and open the press. Peel the top plastic from the tortilla. The disk should about 1/4 to 1/2 inch thick.
Pre-cook: When the pan is hot, place the disk on it and cook for 1 minute per side.
Form the sope: Transfer to a plate and while the dough is still warm (see note #4 below), form the sope by using your thumb and index finger.
Pinch the edges of the thick tortilla all the way around to create a raised border or rim. The center should remain slightly thicker than the edges.
Repeat the process until you finish all of the sopes.
Finish cooking in oven or air fryer: Brush the sopes with oil place on a baking tray or air fryer tray: Cook on a preheated oven at 375°F (190°C) for about 10-12 minutes, or until they are firm to the touch and slightly golden brown around the edges.
Assemble with your favorite toppings. Suggestions: add a layer of refried beans, a layer of picadillo or chicken tinga, chorizo and potatoes, etc. Then top with lettuce, crumble queso fresco, Mexican crema or sour cream, salsas, avocado, pickled onions etc.