In a large bowl, whisk together the masa harina and salt. Gradually stir in warm water until you form a smooth, pliable dough that holds together without cracking.

Divide dough into 12 equal balls. Press each ball between two sheets of plastic wrap or in a tortilla press to form 3–4-inch discs. Pinch the edges up to create a little rim.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.

Carefully place each sope in the hot oil. Fry 1–2 minutes per side, until golden brown and slightly puffed. Transfer to a paper towel–lined plate to drain.

Spread a spoonful of refried beans on each sope base. Top with cheese, shredded meat (if using), cilantro, and radishes. Finish with a squeeze of lime juice.

Enjoy these warm, crunchy sopes right away for the best flavor and texture.