Sopes con chorizo

In a large bowl, combine the Masa harina and Salt. Gradually add the Water, mixing with your hands until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. If the dough is too dry, add a little more Water; if too sticky, add a little more Masa harina.

Divide the masa dough into 12 equal portions and roll each into a smooth ball.

Using a tortilla press or your hands, flatten each ball into a thick, round tortilla, about 0.5 cm thick and 10-12 cm in diameter.