The night before or at least 3 hours before you plan on serving masa fries, combine the masa, chili powder, lime zest, and salt in a large mixing bowl. Mix in about 1 cup of water. Add 1/8 cup of water at a time until the mixture can be formed into a slightly wet but not sticky ball of dough.

Add the queso fresco and work it into the mixture with your hands.

Line a 5x7-inch pyrex dish with a little bit of plastic wrap. Press the masa fry mixture into the lined dish. Make sure the masa mixture gets into all the corners and is in one even layer. Cover with plastic wrap and refrigerate for at least three hours for best results, overnight.

Before you cook the masa fries, make the crema. Add the avocado, Greek yogurt, lime juice, jalapeño, water, salt, and pepper to a food processor. Puree until smooth. Add more water if needed to thin it out a little. You don't want it to be thick like sour cream.

In a large cast iron skillet melt the butter and oil over medium/high heat.

While the butter and oil heat, remove the masa fries from the refrigerator. Remove from plastic wrap and cut into 1/2 inch planks.

Once the oil/butter is hot, carefully swirl it around the pan. Add about 5 fries at a time. Cook for 2 minutes per all 4 sides until slightly browned and golden. Once cooked, transfer to a paper towel lined plate. Fry up the next batch, you might need to add a little more butter.

Serve the hot masa fries with a generous drizzle of avocado crema on top plus whatever other garnishes you desire. I like fresh cilantro and pico de gallo. Mike prefers crispy chorizo.