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Rick Baylesscrispy Fried Sopes
Ingredients
  • 1 pound fresh-ground corn masa for tortillas OR 8 ounces (1 ¾ cups) dried masa harina for tortillas plus 1 cup plus 2 tablespoons hot tap water
  • ½ teaspoon salt
  • 2 tablespoons fresh-rendered pork lard or vegetable or olive oil
  • 1 teaspoon baking powder
  • ¼ cup flour
  • Oil to a depth of 1 inch for frying
Steps
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