1 ½ cup cold water
1 cup all-purpose flour*
½ cup cornmeal
¼ teaspoon salt
1 egg
Vegetable oil
Heat 8-inch skillet over medium-low heat just until hot. Grease skillet if necessary. (To test skillet, sprinkle with few drops water. If bubbles skitter around, heat is just right.)
Beat water, flour, cornmeal, salt and egg with hand beater until smooth. Pour scant ¼ cup of the batter into skillet; immediately rotate skillet until batter forms very thin tortilla about 6 inches in diameter. Cook tortilla until dry around edge, about 2 minutes longer.
Heat oil (1 inch) in 3-quart saucepan to 375o. Slide tortilla into oil. Fold in half with tongs or two forks and hold so 1-inch space remains between halves of tortilla. Fry, turning occasionally, until crisp and golden brown; drain on paper towel.
Makes about 12 dozen shells.* Do not use self-rising flour in this recipe.
