---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CORN TORTILLAS/CHIPS
  Categories: Mexican, Breads
       Yield: 12 tortillas
  
   1 1/2 c  Masa harina *
       2 ts Salt
       2 ts Vegetable shortening
   1 1/4 c  Water
  
   * 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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