Instructions*
Masa harina - A flour made from dried corn, which is combined with liquid and
used to make corn tortillas and tamales. Masa harina is available in many grocery
stores and may be stored in an airtight containers or in a freezer.
In a medium
bowl, stir together the masa harina and salt. In a small saucepan over high heat,
bring the lard of shortening and water to a boil and stir until melted. Pour this
liquid into the masa harina and blend well with a fork or pastry blender. Knead
on a lightly floured board until smooth, about 5 minutes.
Divide the dough
into 12 pieces and roll each into a ball about 1 inch in diameter. Roll out the
dough between pieces of parchment or waxed paper until the dough is paper thin
and about 6 inches in diameter.
Heat a large cast iron or other heavy skillet
over high heat until very hot. Remove a circle of dough from the paper and place
it in the hot skillet. Cook until brown on one side, about 30 seconds, turn and
brown the other side. Keep warm in a cloth towel. Repeat until all the tortillas
are made.
Serving Size : 12 TORTILLA CHIPS Cut
tortilla into 8 wedges; set aside. Pour oil into a heavy saucepan or skillet to
a depth of 1 inch Over medium high heat, heat to a temperature of 375 degrees
F, or until a tortilla chips browns in 60 seconds.
Drop the tortilla wedges
into the hot oil in batches and cook for 1 to 2 minutes, or until they turn golden.
Drain on paper towels. Let cool and store in airtight containers. |