Recipes from Mexico :: Mexican Appetizers and Snacks
Canola (or other vegetable) oil (for deep-frying) 12 thin corn tortillas Salt or garlic salt, to taste Cover tortillas with a towel and let them dry out for at least an hour before frying. Pour enough oil into a heavy skillet to measure at least 1 in. in depth. Heat to 375 degrees fahrenheit. While the oil warms, cut each tortilla into 4 or 6 wedges. Fry 6 to 8 tortilla wedges at a time for just a few seconds. The chips should turn crisp, but not brown. Drain the chips and repeat with the remaining tortillas. Sprinkle and distribute with salt if you wish. Serve warm with salsa and guacamole.
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