INGREDIENTS

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.
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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