Ingredients:

  • 2 cups Masa Harina (Instant Corn Masa Flour)
  • 1 teaspoon Fine Sea Salt
  • 1 1/2 cups Hot Water (near boiling)
  • 3-4 cups Neutral High Smoke Point Oil (for frying)

Instructions:

  1. Mix the Dough: Combine masa harina and salt in a large bowl. Gradually add the hot water while mixing constantly with your hands until a shaggy dough forms.
  2. Knead and Rest: Knead the dough gently for 3–5 minutes until smooth. It should feel like firm playdough. Cover tightly with plastic wrap and let it rest at room temperature for at least 30 minutes.
  3. Shape the Tortillas: Divide the dough into 10–12 equal balls. Roll each ball between two sheets of plastic wrap until thin, about 6–7 inches in diameter, ensuring they are uniformly thin.
  4. Prepare the Oil: Pour the oil into your deep pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer.
  5. Fry in Batches: Gently slide one tortilla into the hot oil. Let it bubble and crisp for about 20–30 seconds until the bubbles subside slightly.
  6. Form the Shell: Carefully use tongs to gently fold the tortilla in half in the hot oil. Hold the fold gently with the tongs until it sets (about 1 minute total per side).
  7. Crisp and Drain: Fry until golden brown on both sides (about 2–3 minutes total). Remove the shell and immediately place it on a wire rack to drain excess oil. Lightly sprinkle with fine salt while still hot.
  8. Repeat: Continue frying the remaining tortillas, adjusting the heat as needed to maintain 350°F (175°C).