Add masa harina and salt in a large bowl. Mix together with a spoon.
Pour hot water and olive oil into the bowl and mix together until all the water is absorbed.
Using your hands, form the dough into a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water in small amounts until the dough is springy and holds together.
Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes. This will help ensure that all the water gets absorbed.
Divide the dough into 14 equal pieces. Roll each piece into a ball with the palms of your hands and place them in the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap to keep the balls moist while you're working.
Preheat a griddle or large nonstick skillet over medium-high heat.
Open a gallon-sized zip-top storage bag and cut the seams on each side so that it makes one large rectangular piece of plastic. Alternatively, you can use two large pieces of parchment paper.
Open a tortilla press and lay the plastic (or both pieces of parchment paper) inside of it so that it covers the upper and bottom parts of the tortilla press. (see photos in post for examples)
Place one dough ball in the middle of the tortilla press, close the top and gently press to flatten it out. Open the tortilla press and peel back the plastic bag (or parchment paper) to transfer the tortilla to your hand.
Place the flattened dough onto the hot skillet and cook for 30-45 seconds. Flip it over and cook for another 30-45 seconds. Flip over one last time and cook until beautiful brown marks form.
Transfer the cooked dough to a plate and let it cool for about 30 seconds. When cool enough to handle, pinch the edges around the entire dough using your thumb and index finger to create a rim. (see photos in post for examples)
Cover the sope with a towel and repeat until all the sopes have been formed.
To bake: Preheat oven to 400°F. Transfer the sopes to 2 large baking sheets and bake for 5 minutes to fully cook the sopes.
To fry: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the sopes 2 or 3 at a time, flipping frequently, for about 2 minutes until light golden brown. Drain the sopes on paper towels or a wire rack.
Serve the sopes with desired toppings like beans, cheese, ground beef, shredded chicken, shredded lettuce, salsa and enjoy!
When flattening the dough, make sure the dough is thicker than a regular corn tortilla, so try not to over-flatten it. If you do, simply gather the dough, roll it into a ball, and try again.