Directions:

Step 1:
In large bowl, mix Masarica with 2 cups warm water until combined. Knead dough until smooth (dough should be consistency of play dough. If dough is dry, add warm water in 1 tablespoon measures. If dough is sticky, add Masarica in 1 tablespoon measures, then knead until smooth). Divide dough into 12 equal parts and form into small balls. Place balls of dough on paper towel and cover.

Step 2:
Pat each ball into round disc shape that measures about 3 inches in diameter. Use fingertips to gently form slight lip around edges of each disc. Transfer sope shells to large plate or baking sheet; cover with damp paper towels.

Step 3:
In medium, heavy saucepan, heat about 3/4 inch corn oil over medium-high heat until oil is hot but not smoking. Cook sope shells in batches, gently flipping once, until golden brown on both sides, about 3-4 minutes per batch; transfer to paper towel-lined plate to drain and cool slightly.

Step 4:
Assemble sopes by filling with warm refried beans, shredded white cheese, avocado slices, shredded lettuce and tomato slices. Serve immediately with salsita.