Put the masa flour in a large bowl. Gradually work in the hot water as needed to form a ball of dough. I like to get in and use my hands to really get it worked in. Knead till you have an elastic ball. Divide into 6 balls for individual sopes. Cover with a damp cloth and let the dough rest.
In a large skillet put a small amount of canola oil. Heat the pan to medium-high heat.
Form one ball into a small sope shape. Slightly flattened but with raised edges to hold in the filling. Place this into the heated pan. I like to work with two sets of tongs or cooking chopsticks to get all the sides cooked. The dough will become slightly golden, but turn down the heat if it burns quickly.
Placed cooked sope shells on a paper towel to cool and drain.
When cooled, top with desired toppings and serve immediately.