Sombrero Corn Chips Recipe | Marcela Valladolid | Food Network
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Ingredients
- 1 cup fine-ground yellow cornmeal
- 1 tablespoon vegetable shortening
- 1 teaspoon kosher salt, plus more for sprinkling
- 1/3 to 1/2 cup boiling water
- Canola oil, for frying
- Salsa or guacamole, for serving
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