Masa fries are what happen when corn tortilla flavor meets the crunch of a great fry. Set the masa firm, cut into batons, and fry until shattering.
They're addictive — make more than you think you need.
Mix the masa harina, salt, and water into a smooth, firm dough. Press into an even slab and chill until firm.
Cut the chilled masa into thick fry-sized batons.
Fry in 350°F oil in batches until deep golden and crisp, then drain on a rack.
Toss the hot fries with chili-lime salt and finish with crumbled cotija.
Pitmaster tip
Make sure the masa slab is well chilled before cutting and frying — warm dough falls apart in the oil.
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Tacos & Masa
