• Mix the masa harina (available in ethnic food isles) with the salt. Add 1 cup of warm water slowly; stirring constantly. Knead the dough on a lightly floured board, adding enough of the remaining water by tablespoons until the dough becomes smooth, firm and no longer sticky.
• Divide the dough into 12 equal portions (makes 12 tortillas) and form these into balls. Place the balls between waxed paper and using a rolling pin, press into thin, round 5 inch diameter pancake-like shapes. They also make a tortilla press that works like magic.

CHIPS:

• Slice the circles like you would a pizza into 6-8 pieces with a pizza cutter.
• PREHEAT oven to 425 degrees and grab a cookie or baking sheet.
• Place the tortillas on a cookie sheet and spray with oil, then sprinkle with salt. Turn them over and repeat.
• Bake until the tortilla chips begin to brown and then turn over and brown the other side. Grab the salsa and pico and DIG IN.

TORTILLAS:

• Cook on medium-high heat in an ungreased griddle or skillet for approximately two minutes on each side. As you cook them, stack on a large sheet of foil. Just before you are ready to eat, preheat the oven to 300 degrees and warm the stack for 5 minutes.