1 1/2 c. cold water
1 c. all-purpose flour (DO NOT USE SELF-RISING FLOUR)
1/2 c. cornmeal
1/4 tsp. salt
1 egg
Vegetable oil

Heat 8-inch skillet over medium-low heat just until hot. Grease skillet, if necessary. (To test skillet, sprinkle with few drops water. If bubbles skitter around, heat is just right.)

Beat water, flour, cornmeal, salt and egg with hand beater until smooth. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until batter forms very thin tortilla, about 6 inches in diameter. Cook tortilla until dry around edge, about 2 minutes. Turn and cook other side until golden, about 2 minutes longer.

Heat oil (1 inch) in 3 quart saucepan to 375 degrees. Slide tortilla into oil. Fold in half with tongs or two forks and hold so 1-inch space remains between halves of tortilla. Fry, turning occasionally, until crisp and golden brown; drain on paper towel.

Makes about 1 dozen shells.