In a mixing bowl, combine masa harina and fine salt. Gradually pour in warm water while kneading the dough for about 3 minutes until it's smooth and pliable.

Divide the dough into 12 equal portions and roll each into a smooth ball, about the size of a golf ball.

Using a tortilla press or a plastic bag, press each dough ball into a ¼-inch thick disc, keeping the edges thicker than the center.

Preheat a griddle or skillet over medium heat and cook each disc for about 30-45 seconds on each side until lightly toasted.

For crispy sopes, heat vegetable oil until it reaches 350°F and fry each disc for 2 minutes until golden brown, or bake at 400°F for 5 minutes.

Top the warm sopes with your choice of fillings and garnish with cilantro or lime.