You will need:
Maseca – it’s the instant pancake mix of the tortilla world. The instructions on the side are easy. I just add a little salt and water to the mix and in a few minutes I have corn tortilla dough.
Plastic – Ziploc bag, wax paper or almost any clean plastic bag will do.
Squisher – Something to press the tortilla masa (dough) ball flat between the plastic. Don’t worry if you don’t have a tortilla press. You probably have something in your kitchen that will do the job. I made these using a flat pot lid.
Now that you have your things together, get your mix on.
After you figure out what you want to stuff your tacos with, fold them over. You can leave them a little open or you can pinch the edges shut. Then fry them in oil. It’s an indulgence you probably don’t want to make every day– they soak up lots of oil.
Don’t get too hung up on what to call these. I call everything tacos. Things you probably call burrito, empanadas, burros— tacos.
If I leave the edges unpinched, I will add lettuce or shredded cabbage, diced tomatoes, onion, grated queso cotija (cheese) to them. Sometimes we drizzle crema over them and add queso cotija on the outside of the taco too. A hot mess. A hot good mess!