Ingredients:

  • 2 cups masa harina
  • 1.5 cups warm water
  • 0.5 tsp fine sea salt
  • 0.5 cup neutral high-smoke point oil
  • 1 tsp smoked paprika
  • 0.5 tsp flaky salt

Instructions:

  1. Combine the 2 cups masa harina and 0.5 tsp fine sea salt in a large bowl. Gradually pour in the 1.5 cups warm water while stirring with your hand or a sturdy spatula. Knead the mixture for 2 minutes until the dough feels like soft playdough and doesn't stick to your hands.
  2. Divide the dough into small balls about the size of a golf ball and cover them with a damp cloth.
  3. Press each ball between two pieces of parchment paper until it is roughly 2mm thick.
  4. Heat a dry pan over medium high heat and sear each tortilla for 45 seconds per side until light brown spots appear.
  5. Stack the cooked tortillas and let them cool slightly, then slice them into 1cm wide strips.
  6. Heat the 0.5 cup neutral oil in your skillet until a small piece of dough sizzles and rises immediately. Fry the strips in small batches for 2 minutes until they are golden and the bubbling slows down. Remove with a spider strainer, toss with the 1 tsp smoked paprika and 0.5 tsp flaky salt, and let them rest on a rack.