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Place a large cast iron skillet on the stove over medium high heat. Give the pan 1 or 2 minutes to heat up. If you don't have a cast iron skillet, any nonstick frying pan should work adequately well. Ideally, you should not add any oil to this pan before or after it heats up. If you need to add some type of nonstick coating, apply a light layer of nonstick cooking spray to the surface before heating the pan. Place three dough patties on the hot skillet. Cook the dough for 1 minute, flip, then continue cooking for another minute. Arrange the dough patties on the skillet with at least 1 inch (2.5 cm) of space between them. You should cook the dough patties until they brown and blister on both sides. This should be a quick process as long as the pan is adequately hot. Remove the sopes from the pan and allow them to cool for 30 to 60 seconds, or until they are cool enough to handle safely. Do not wait for the sopes to cool completely. If they cool too much, you won't be able to shape them. Use your fingers to pinch around the outer edge of each sope, forming a 1/4 to 1/2 inch (0.6 to 1.25 cm) rim around the entire circumference. You should form this raised edge on the side of the sope cooked first to help protect your fingers from the hot dough. While not strictly necessary, you could also pinch a smaller ring around the center of each patty. Doing so may help prevent the sope from falling apart after you fill it. After shaping your first three sopes, continue shaping the remaining nine dough patties in the same manner. Work with only three patties at once. If you try to do too many, the patties may burn or cool too quickly. Set aside the shaped sopes while working on the flat patties. Try to keep them warm.
Heat a cast iron skillet. Lightly cook the dough patties. Cool slightly. Pinch the edges. Repeat with the remaining dough.