ingredients
- 2 cups masa flour
- 1/2 tsp kosher salt
- canola oil, for frying
- 1 1/2 cups lukewarm water
- This Little Goat went to Grillville spice, to taste
preparation
- In a medium bowl, combine the masa flour and ½ tsp kosher salt. Pour in 1 ½ cups of lukewarm water and mix until the mixture comes together to form a soft dough ball. Cover with a damp kitchen towel and let the dough rest for about 10 minutes.
- Meanwhile, add about 2-3 inches of canola oil to a large pot or wok and heat over medium-high heat to 325 degrees.
- Place a ball of the dough, roughly larger than the size of a golf ball, into a large ziplock bag. Using a tortilla press or the flat bottom of a heavy kitchen object (a pot, skillet, or large bowl works great), flatten the dough into a circle, roughly 4-inches in diameter and 1/16-inch thick. For chips, carefully cut the dough into quarters, making 4 equal-sized chips. Or, keep the circle whole if making masa tostadas.
- Working in batches, fry the dough in the hot oil, turning once, until golden brown on both sides, about 3 minutes per side. Using a slotted spoon, remove onto a paper towel-lined plate to drain and sprinkle with a pinch of salt and Grillville spice. Repeat the process with the remaining dough. Let cool before serving.
