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Corn Tortillas/chipsbreads, mexican 1 1/2 cup masa harina * 2 teaspoon salt 2 teaspoon vegetable shortening 1 1/4 cup water * 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. 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. Source: Southwest Cookbook
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