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Pour the oil into a large, heavy-bottomed saucepan or deep fryer. Bring it to a temperature of 400 degrees Fahrenheit (200 degrees Celsius).  Meanwhile, preheat the oven to 200 degrees Fahrenheit (90 degrees Celsius).  Line a baking sheet with nonstick aluminum foil or parchment paper, and line a large plate with clean paper towels. Place two or three shaped sopes in the hot oil. Fry them for 1 or 2 minutes, or until they turn golden brown on both sides and are fully cooked through.  Use tongs to carefully turn the sopes halfway through the cooking time, ensuring that both sides brown evenly. Only work with a few sopes at a time. If you try to fry too many, the temperature of the oil may drop, forcing the sopes to cook longer and become soggy. Remove the hot sopes from the oil using tongs. Place them on the paper towel lined plate.  Arrange the sopes with the indentation facing down so that the oil does not gather inside the shell. Wait a minute or so, giving the sopes adequate time to drain, before moving onto the next step. Place the sopes on the lined baking sheet and place the baking sheet in the oven. Keep the sopes in the oven while you work on the remaining batches.  Storing the finished sopes in the oven should keep them warm while you finish cooking the rest. After you've finished cooking the remaining sopes, you can remove the entire batch from the oven. Cover the sopes with a clean, dry towel to keep them warm as you prepare the filling.
Heat the oil. Fry the sopes. Drain the excess oil. Keep the sopes warm.