Corn Tortillas Taco Shells

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A mexican meal is just not complete without some tortillas to butter or wrap around fillings. Tortillas can be found on mexican tables and at nearly every meal.

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Steps

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Combine masa harina with water.

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Mix with hands until dough is moist but holds its shape.

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Add more water if needed.

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Let dough rest for 15 minutes.

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Divide dough into 12 balls.

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Dampen dough slightly with water.

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Using a tortilla press or a flat baking dish , press dough between two pieces of waxed paper to a 6 inch round.

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Carefully peel off the top sheet of paper.

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Place tortilla , paper side up , on a hot ungreased griddle or skillet.

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Gently peel off remaining paper.

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Cook for 30 seconds or until edges begin to dry.

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Turn and cook until surface appears puffy.

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Repeat with remaining dough balls.

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To make taco shells: in a heavy skillet heat 1 / 4 inch cooking oil.

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Fry each tortilla 10 seconds or until limp.

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With tongs , fold tortilla in half and continue frying holding edges apart.

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Cook 1 1 / 4 to 1 1 / 2 minutes more or until crisp , turning once.

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Drain on paper towels.

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Ingredients

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masa harina, water, salt