Cut tortillas in quarters.
Heat oil to very hot in a large, heavy skillet or Dutch oven.
Cover a serving dish
with layers of paper towels to absorb oil.
When oil is very hot,
carefully place enough tortilla quarters to cover the bottom of the skillet.
Watch the tortilla chips so they crisp but don't scorch or burn.
Using tongs, turn tortillas
over. Remove with tongs to serving dish. Continue this way until all quarters
Pat with towels to remove
excess oil. Sprinkle with salt. (It's also nice to serve the salt in a
bowl on the table.)
Serve with guacamole,
chile fresco, salsa, or chile con queso.
recipe from www.inmamaskitchen.com
Vallazza for Mary Hernandez
back to main course recipes back to appetizers and small bites
Marge's mom used
lard, not oil. Lard is traditional in Mexican cooking.