Ingredients

10 ounces corn tortillas, approximately 20
1/2 cup whole milk
1 whole egg
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup diced onions
2 tablespoons minced jalapenos
2 quarts peanut oil

Directions

*Cook's Note: If using a Good Eats
tortilla recipe, decrease milk to 1/3 cup.

Tear the tortillas into small pieces and place in a food processor. Add the milk, egg,

salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball
together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer
to a mixing bowl and stir in the onions and jalapenos. Set aside.

Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F.

Roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream
scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3
minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes
before serving.