Combine masa harina and salt in a large bowl, mixing until well distributed. Gradually pour in the warm water while mixing in between additions with your hands. 

Stop adding water when the dough feels smooth and supple, yet still holds its shape firmly without dry patches. 

Knead the dough for 3-5 minutes until smooth, hydrated, and pliable, but not sticky.

If the dough feels too dry and cracks, add a small amount of water to restore its pliability and flexibility. On the other hand, if it's too wet and sticky, mix in a bit more masa harina to absorb the excess moisture, allowing you to mold the sope with ease. 

Cover with a clean kitchen towel or a damp paper towel.

Heat a comal, cast iron griddle, or non-stick pan over medium to medium-low heat. The heat should allow the thick tortilla to cook through and brown, without burning it.

Divide the dough into 10 equal balls, then flatten each one into a disk by applying gentle pressure and rocking it back and forth between your hands. Continue this motion, rotating and pressing the masa, until you've shaped it into a 1/4-inch thick tortilla. If necessary, smooth the edges with your fingers. (Refer to the instructions above for molding the sopes using a tortilla press or plate)

As you mold each sope, you can either cook it immediately or set it aside to cook all of them later. 

If you choose later, place the molded sopes on a sheet pan lined with parchment paper. Cover them with plastic wrap to prevent them from drying out.

To cook the sopes, start by placing as many as you can on the preheated comal or griddle. Let them cook on the first side, until the bottoms release and develop golden brown spots. Flip them over and cook the other side until equally browned. If needed, flip them multiple times to achieve even cooking and browning.

Once cooked, remove the sopes from the heat and let them cool slightly while you continue to cook the remaining ones.

To shape the sopes, work with them while they're still hot, as this will make them easier to mold. 

Wrap your fingers with a kitchen towel to protect them from the heat, then pinch the edges of each sope to create a border. Next, pinch the middle of the sope, taking care not to tear it. Finally, once cool enough to handle, refine the edges with your bare fingers to achieve a more uniform shape.

Once all the bases are formed, keep them covered.

Cook the chorizo in a large non-stick pan over medium heat, stirring occasionally, until fully cooked and crispy. Set aside momentarily. 

Heat a comal or non-stick pan over medium heat. Arrange as many sopes as possible on the hot surface, then add 1 teaspoon of lard and 1 tablespoon of chopped onion. If the bottoms start to get too dark, reduce the heat to prevent burning, allowing them to crisp up. 

Once the fat starts to lightly sizzle (about 5 minutes), drizzle 1-2 tablespoons of crema onto the center of each sope. Top with a generous sprinkle of crumbled cotija cheese and continue cooking until the crema bubbles and the cheese softens, creating a cheesy sauce. 

As the sopes become ready, remove them from the heat and plate them. Spread a layer of refried beans on each one, then top with chorizo, lettuce, tomato, pickled red onions, salsa macha, and cilantro.