In a large mixing bowl, combine the corn masa and chicken broth with a spoon. Begin to work the dough with your hands until it forms a soft ball that will stick together. Add more broth/masa if needed to achieve the desired consistency.

Pinch off about 8 to 10 golf ball-sized pieces and roll out into a thin circle.

Heat a cast iron skillet over medium-high heat. Add about 1 tablespoon of bacon grease (or other food oil) to the skillet. Add a tortilla to the skillet and fry on both sides just until it sets up- you don’t want these too crispy. Remover from the skillet and cover. Place in a warm spot until ready to serve.