Place the masa harina or cornmeal in a bowl and add the salt. Add the measurement water and 2 tablespoons of the oil and mix together to form a dough. Divide the dough into 16 equal pieces and roll each into a ball, then roll out on a lightly floured work surface to 5 cm (2 inch) diameter rounds. Alternatively, flatten the dough pieces using a tortilla press (see
Heat a large, dry nonstick frying pan until hot, add the half the tortillas and cook for 1–2 minutes on each side until just golden and a little charred. Repeat with the remaining tortilllas.
Meanwhile, make the salsa. Place all the ingredients in a food processor or blender and whizz to form a coarse purée.
Heat 2 tablespoons of the oil in a frying pan, add half the tortillas and cook for about 2 minutes on each side until golden. Remove from the pan and set aside. Repeat with the remaining tortilllas, adding more oil if needed.
Arrange the crispy tortillas on a serving plate, scatter over the chicken and drizzle over the salsa. Serve immediately.