In a mixing bowl, combine the masa harina and salt.

Gradually add warm water to the masa harina while stirring with a spoon or your hands. Continue adding water until the dough comes together and is smooth.

Knead the dough for about 5 minutes until it becomes soft and pliable. If the dough feels too dry, add a little more water. If it's too sticky, add a little more masa harina.

Divide the dough into small portions and roll each portion into a ball about the size of a golf ball.

On a clean surface, flatten each ball of dough into a thin disc, about 1/8 inch thick. You can use a tortilla press or a rolling pin for this step.

Heat vegetable oil in a frying pan or deep fryer to about 350°F (175°C).

Carefully place the flattened dough discs into the hot oil, one or two at a time, and fry them until they become golden brown and crispy. 8. This should take about 2-3 minutes per side.

Use a slotted spoon or tongs to remove the Picos from the oil and transfer them to a paper towel-lined plate to drain excess oil.

Repeat the frying process with the remaining dough discs until all the Picos are cooked.

Serve the Picos Recipe warm and enjoy them as a snack or side dish. They can be eaten plain or served with salsa, guacamole, or your favorite dipping sauce.