In a mixing bowl, combine masa harina and salt, then gradually add warm water while stirring until a soft dough forms. Let the dough rest for about 15 minutes.

Divide the dough into 8 equal portions and shape each into a ball. Flatten each ball between two sheets of plastic wrap or parchment paper into a disc about 3 inches wide.

Heat a dry skillet over medium heat and place the shaped discs onto the skillet. Cook for 1-2 minutes on each side until lightly browned and slightly puffed. Remove and set aside.

In a separate skillet, heat vegetable oil over medium-high heat until shimmering. Add the pre-cooked discs, frying each for 1-2 minutes until golden and crispy.

Spread a generous layer of refried beans over each sope, crumble queso fresco on top, drizzle with Mexican crema, and garnish with cilantro and lettuce. Serve warm.