4 Serves
72 Mins
23 g
91 g
23 g
In a large bowl, combine the corn masa harina with warm water and a pinch of salt to form a smooth, pliable dough.
Ingredients, vitamins, and health benefits
Salt
Salt And Pepper
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MexicanVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
62 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
141 mg / 420 mgPhosphorus
378 mg / 1,250 mgPotassium
557 mg / 4,700 mgSodium
1195 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
11 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
Divide the dough into small balls and press them into thin, oval-shaped discs using a tortilla press or by hand on a cutting board.
Heat the vegetable oil in a frying pan over medium-high heat until shimmering.
Carefully place the masa discs into the hot vegetable oil and fry until golden and crispy, using tongs to turn them once.
Remove the fried shells from the frying pan and drain on paper towels to remove excess oil.
Top each crispy shell with shredded chicken, salsa verde, and a sprinkle of salt and pepper to taste.
Corn Masa Harina
Vegetable Oil
Shredded Chicken
Salsa Verde
Vitamin A
22 µg / 900 µgVitamin C
5 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
62 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
141 mg / 420 mgPhosphorus
378 mg / 1,250 mgPotassium
557 mg / 4,700 mgSodium
Fiber
11 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
30
g5
g25
g
Italian
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g