INGREDIENTS

INSTRUCTIONS

It's best to use either stale tortillas, or let the tortillas dry at
room temperature for a few hours, since the moisture from fresh
tortillas will cause splattering in the hot grease. FOR NACHOS: Cut
each tortilla into sixths; for chips, cut them into eighths. As a
garnish for soups such as Sopa Azteca, (see recipe for Sopa Azteca),
cut them into strips. Heat oil slowly over medium heat in a Dutch  oven
or deep-fryer to a temperature of 375 degrees. Have a slotted  spoon
and paper towels ready. FOR CHIPS OR STRIPS: Add a handful at a  time,
being careful not to crowd the pan or the oil temperature will  be
lowered and the chips will become greasy without becoming crisp.  Fry
completely submerged in oil for 20 to 30 seconds, or until  lightly
browned and crisp. Remove with a slotted spoon and drain on  paper
towels. Repeat with remaining chips or strips. FOR A TACO  SHELL: Place
a tortilla into the hot oil and carefully fold it in  half with tongs.
Keep the folded-over tortilla submerged in the oil  until brown and
crisp. Shake over the pan to remove oil from the  center, then drain
upside down on paper towels, patting the outside  to remove excess oil.
FOR A BASKET: You can buy an appliance to make  a perfectly round
basket, or you can make a triangular basket with a  meat pounder or
tongs. Place a tortilla in the hot oil, then  immediately push the
center down into the oil, holding it in place  until the sides have
curled up around the cooking implement and are  stiff and brown. Remove
with tongs, drain off the excess oil, and  drain upside down on paper
towels, patting the outside to remove  excess oil. Source: SouthWest
Tastes

A Message from our Provider:

“Tired of empty promises? God’s word never fails!”