* Can use 14 to 18 small corn tortillas, if you prefer. Heat 3 tablespoons of canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Add a bit more oil to the pan as necessary between batches. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried. The tortillas are now ready to assemble.
Recipe adapted from Joy The Baker.