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Cook'n in Mexico |
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__Fried Corn Tortilla Chips and Strips |
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Print this Recipe Crisp-fried tortilla chips are easy to make at home, and they're better than most commercial chips. I prefer homemade for nachos because the chips are flatter and hold the toppings better. Leftover tortillas that have dried out are ideal for making chips or cutting into thin strips for soups and casseroles containing tortilla strips called chilaquiles. 1. Stack tortillas (about 3 at a time) on a cutting surface. With a large sharp knife, cut straight down through the stack into quarters. If making strips, cut across the tortillas to make strips the width you want for your dish. 2. In a medium skillet, heat the oil over medium-high heat until a wedge or strip of tortilla starts to sizzle immediately when dipped into the hot oil. Fry the tortilla pieces in batches about 2 minutes, or until crisp and lightly browned. Remove with a slotted spoon or tongs, and drain on paper towels. While the chips are still hot, sprinkle lightly with salt, if desired. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
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