Step 1: Make the Dough

1. Preheat a griddle or skillet over medium heat.
2. In a large mixing bowl, combine the cornmeal, flour (omit if using Maseca), salt, and baking powder. Mix well.
3. Add the vegetable oil and half of the lukewarm water.
4. Using your hands, knead the mixture while gradually adding the remaining water until a soft, slightly spongy dough forms.

Step 2: Shape the Sopes

5. Divide the dough into 6-7 equal portions and roll them into balls about 1 inch (2.5 cm) wide.
6. Place a plastic bag on a cutting board, set one dough ball in the center, and cover with another plastic bag.
7. Flatten with the palm of your hand, then use a rolling pin to press into a thick disk about 3 inches (7.6 cm) wide and 1/4 inch (0.6 cm) thick.
8. Remove the top plastic, lift the dough onto your palm, peel off the second plastic, and place onto the hot griddle.

Step 3: Cook and Shape the Sopes

9. Cook the sopes on each side for about 4 minutes, flipping once.
10. Remove from the heat and let cool slightly until safe to handle.
11. Use your fingers to pinch and shape the edges upward to create a rim around each sope.

Step 4: Prepare the Salsa Verde

12. Remove the stems and seeds from the banana peppers (leave the hot pepper seeds if you prefer more spice).
13. In a pot, add the peppers, onion, garlic, and tomato. Cover with water and boil for 10-15 minutes until the peppers are tender.
14. Drain and let cool slightly, then peel the tomato.
15. Blend the cooked ingredients with cilantro, salt, black pepper, oregano, and cumin seeds until smooth.
16. Adjust seasoning if needed and let cool to room temperature.

Step 5: Assemble the Sopes

17. Spread a layer of refried beans over each sope.
18. Add shredded chicken, then top with shredded lettuce, sliced radishes, and crumbled queso fresco.
19. Drizzle with salsa verde and sour cream.
20. Add sliced jalapeños if desired and serve immediately.