2 tablespoons lard or vegetable shortening, melted
1 cup warm water
Vegetable oil for frying
For the Filling:
2 cups cooked and shredded chicken or beef
1/2 cup diced onion
1/2 cup diced bell pepper
1 jalapeno, seeded and minced
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper to taste
Directions
Using wet hands, roll masa dough into 15 golf-ball-sized balls. Pat balls into flat 4-inch rounds about 1/4 inch thick; if edges crack, run a wet finger around them to smooth them. Place rounds on a baking sheet and keep covered with a towel as you work.
