INGREDIENTS

INSTRUCTIONS

FOR 16 TORTILLAS
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

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