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1
If using masa harina, mix it with the water, cover and let stand for 1/2 hour.
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2
Mix the lard, salt, flour and baking powder with the fresh or reconstituted masa, kneading it until all ingredients are thoroughly incorporated.
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3
If necessary, add a little water to correct the consistency of the dough (the dough should be slightly sticky and form a ball when pressed together.
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4
To test, flatten a small ball of dough between your palms.
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5
If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack).
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6
Divide into 12 pieces, place them on a plate and cover with plastic wrap.
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7
Set a griddle or heavy skillet over mediumlow heat.
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8
Place a 7 inch square of heavy plastic (like that used for freezer bags) on the counter and flatten a piece of masa onto it.
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9
Pat and press the dough into a 4 inch diameter circle about 1/8 inch thick.
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10
With the sambuta still attached to the plastic, flip it over onto one hand, dough side down, then carefully peel off the plastic.
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11
Lay the sambuta on the heated griddle and bake, turning over every minute or so, until it is lightly browned and crusty, about 3 or 4 minutes.
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12
Cool on a wire rack, then form and bake the remaining 11 sambutas in the same way.
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13
Heat 3 inches of vegetable oil to 375 degrees in a large heavy saucepan or deepfat fryer.
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14
Fry the sambutas a few at a time for about 1 1/2 minutes, turning over frequently.
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15
The 2 sides should have puffed apart by about 3/4 inch.
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16
If they don=t puff, you can just split them apart with a knife when serving.
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17
Drain on paper towels.
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18
When ready to serve, use a small pointed knife to cut an opening in the pocket.
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19
Stuff a little of the bass escabeche inside and finish with some of the shredded lettuce.
