Place ground chicken with all spices, garlic powder and salt into a bowl and mix together until well seasoned.

Next add red corn masa and water, into a food processor and process mixture for about 2 minutes or until smooth. Then add seasoned chicken and process for about 1 to 2 minutes more. Place mixture in a bowl and cover with plastic wrap and place in the refrigerator for at least 1 hour or overnight.

After an hour or overnight, take mixture and make in a small ball, about the size of a golf ball and place on tortilla press shape into a tortilla. If using a tortilla press, make certain to use either plastic wrap or parchment paper to keep from sticking to press. If you do not have a press, that's okay, simply place on parchment paper and roll out with a rolling pin that has been lightly dusted with red masa.

Next heat a large pan, medium-hi heat, with about 1 cup sunflower oil. Carefully place tortilla in the oil and fry each side about 3 to 4 minutes each side. Once cooked place on a large paper towel lined plate or platter and season with a sprinkle of salt.

Serve with your favorite toppings. I used lettuce, tri colored tomatoes, shredded cheese, sour cream and micro cilantro. Slices of lime on the side. I added El Yucateco Habanero Sauce on top of mine. Hope you try it and love it as much as my family did.