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1
For the Shells: If using the masa harina mix with the hot water, cover and let stand 25 minutes.
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2
Mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.
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3
If needed adjust the consistency of the dough with a little water.
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4
Divide the dough into 12 equal balls.
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5
Place them on a plate and cover with plastic wrap.
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6
Heat a cast iron skillet over medium heat.
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7
Cut a square of heavy plastic and lay it out in front of you.
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8
Flatten one of the balls onto it, then gently pat and press it into a evenly flat disc, about 3/8 inch thick and 2 and 1/2 inches in diameter.
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9
With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
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10
Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned.
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11
It will still be soft and uncooked inside.
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12
Pat out and bake the remaining masa balls in the same way.
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13
With a thin sharp knife slice each tortilla in half.
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14
With the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center.
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15
Cover with plastic and set aside.
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16
For the Filling: 1/2 hour before eating heat the beans, you want them the consistency of thick bean soup, so simmer them down if needed.
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17
In a small skillet heat 1 T.
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18
oil over medium heat.
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19
Add the chorizo and cook, breaking up any pieces.
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20
When cooked drain off fat and cover with foil-place in oven to keep warm.
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21
Frying the shells: Add the oil to a heavy skilled 3/4 of an inch deep.
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22
Fry the shells 4 at a time until lightly browned.
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23
Drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done.
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24
Finishing the Dish: Layer in this order- Shell 2 t's beans 1 heaping t.
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25
chorizo 1 T.
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26
tomatillo sauce 1 t.
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27
cheese a little lettuce 2 radish slices Serve.
