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Corn Tortilla Chips

Mexican.Chef's picture
Ingredients
  Corn tortillas 12 (6 Inch Each, Preferably Day-Old)
  Lard/Vegetable oil 4 Tablespoon
  Salt 5 Milliliter (1/2 To 1 Teaspoon)
Directions

1. If tortillas are fresh, let stand, uncovered, in single layer on wire rack 1 to 2 hours to dry slightly
2. Stack 6 tortillas; cutting through stack, cut tortillas into 6 or 8 equal wedges. Repeat with remaining tortillas.
3. Melt enough lard in deep, heavy, large skillet for 1/2 inch (1.3-cm) depth. Heat to 375°F (190°C); adjust heat to maintain temperature.
4. Add as many tortilla wedges to skillet as will fit in single layer. Fry, turning occasionally, until crisp, about 1 minute. Remove with slotted spoon; drain on paper toweling. Repeat until all chips have been fried. Sprinkle chips with salt.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Fried
Interest: 
Everyday

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