2 eggs
2 tbsp. vegetable oil
1/4 c. water
5 1/2 tbsp. cornmeal
3/4 c. milk
3/4 c. cornstarch

Mix above ingredients. In a 7-9 inch teflon coated skillet add small amount of vegetable oil or Pam and place over medium-high heat. Pour small amount of batter in pan and spread evenly and thinly to make crepe-line pancake (reminder, stir batter often to keep cornmeal from settling on bottom).

Each tortilla will cook in a minute or two. You should produce 16-18 tortillas. After this step is done, add enough oil to same skillet for deep frying your tortillas. When oil is very hot place 1 tortilla at a time, with tongs and a large spoon hold and shape tortilla into taco shells (will be like a large potato chip).