Don’t be afraid to make your own tortillas for this dish. It’s simply a matter of mixing masa harina, salt, and water, patting the mixture into flat rounds, and frying them in oil.
|2||tomatoes, cut into 1/4-inch dice|
|1||cup canola oil|
|2||potatoes, cut into 1/4-inch dice|
|1||can (15 ounces) refried beans|
|2 1/2||cups masa harina (corn flour)|
|2||teaspoons salt, and more to taste|
|3/4||cup canola oil (or enough to fill a large skillet 1/2 inch deep)|
|8||lettuce leaves, cut into ribbons|
2. In a skillet, heat 1/4 cup of the canola oil. Add the potatoes and cook over medium, stirring often, for 10 minutes or until lightly browned and soft.
3. In a small saucepan, warm the refried beans, stirring occasionally, over low heat; set aside.
4. In a bowl, combine the masa harina, salt, and water. Mix with a fork until the masa absorbs the water.
5. In a large skillet, heat the remaining 3/4 cup canola oil. Pinch off palm-sized pieces of the dough, one at a time. Roll into balls, then flatten into patties between your palms. Once a pinch of the dough sizzles in the oil, drop the patties into the hot oil, cooking several at a time over medium heat until golden. Flip and cook the other side until golden. Drain on paper towels and leave to cool. Cook the remaining dough in the same way.
6. Slice each tortilla in half lengthwise, creating an open pocket. Fill with the refried beans, potatoes, tomatoes, lettuce, and salsa or hot sauce. Replace the top half of the tortilla. Adapted from Chole Adams