Categories: Mexican

Ingredients

• 2 quarts canola oil, for frying
• 1/2 cup masa flour
• 1/8 tsp kosher salt, plus more for seasoning

Directions

1. In a large pot, heat the oil to 325.

2. In a medium bowl, using your hands, mix the masa flour, salt and 6 tbsp lukewarm water until a soft ball forms. Let the dough rest for 3-5 minutes.

3. Put 2 tbsp of the dough into a zippered bag and flatten it using a tortilla press or rolling pin. The dough rounds should be 1/16 inch thick or 3 inches in diameter. Cut the rounds into quarters. Fry in the hot oil in small batches, turning once, until golden, 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate or baking sheet. While still hot, season with salt.

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