| |
|
What You Need:
|
|
|
|
Vegetable oil for deep frying
Corn tortillas, thoroughly defrosted if frozen
Salt
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 375 on a deep-frying thermometer.
|
2. Cut the tortillas into 1- or 2-inch pieces with a sharp knife, or tear them apart with your fingers.
|
3. Deep-fry the tortilla pieces, 5 or 10 at a time depending on their size, turning them about with a slotted spoon for about a minute, or until they are crisp and brown on all sides.
|
4. As they are fried, transfer the tostaditas to paper towels to drain. When all the tostaditas are deep-fried and drained, sprinkle them lightly with salt.
|
|
5. Serve the tostaditas as a snack or as an accompaniment to chile con queso or guacamole.Tightly covered, the tostaditas can safely be kept for 2 or 3 weeks.
|
|
|
|
|
