Sope

Preheat the oven to 200°F. Line a baking sheet with paper towels. Put the masa harina in a large bowl. Mix on low with until mixture forms a ball and pulls away from the sides.
It should take only a minute or two.
You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina.
Separate the dough into four equal pieces and roll each one into a ball.
Put the balls on a plate and cover them with plastic wrap to keep the dough from drying out.
One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick.
Add a little of the oil in a skillet or griddle and heat it over medium-high heat until hot.
Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds.
Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet.
Keep warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to)
Top warm sopes with a layer of black refried beans, topped with the meat filling.
Add other toppings of your choice.

-"Sope recipe modified from: http://www.foodnetwork.com/recipes/aaron-sanchez/sopes-recipe/index.html?oc=linkback"