Name: Chili and Cumin Tortilla Strips
Ingredients: 2 tb Chili powder; 1 1/2 ts Ground cumin; Vegetable oil for frying; 6 7-inch corn tortillas, halved and cut crosswise into 1/2-inch strips

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Mexican	Appetizers, Mexican	6	Servings

INGREDIENTS

2	tb	Chili powder
1 1/2	ts	Ground cumin
		Vegetable oil for frying
6		7-inch corn tortillas, halved and cut crosswise into 1/2-inch strips

INSTRUCTIONS

In a small ovenproof dish toast the chili powder in a preheated 235F oven,
stirring occasionally to prevent browning, for 8 minutes; transfer it to a
small bowl, and add the cumin. In a large heavy skillit heat 3/4-inch of
the oil to 375F and in it fry the tortilla strips in batches, stirring, for
30 seconds to 1 minute, or until they are golden and crisp, transferring
them with a slotted spatula as they are fried to paper towels to drain.
Arrange the tortilla strips in a baking pan and sprinkle the spice mixture
over them, tossing the strips to coat them evenly. Keep the tortilla strips
warm in the 250F oven until ready to serve. Makes enough garnish for 6 cups
of soup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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