CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Mexican |
|
1 |
Servings |
INGREDIENTS
12 |
|
Corn tortillas |
|
|
medium-thick see * Note |
|
|
Vegetable oil |
|
|
Salt, for sprinkling |
|
|
optional |
|
|
Olive-oil cooking spray |
INSTRUCTIONS
Note: Choosing tortillas that weigh 10 ounces per dozen will yield the
right weight for making chilaquiles. TO MAKE FRIED TORTILLA CHIPS: In
a heavy pot, preferably at least 8 inches across and 3 to 5 inches
deep, heat 1 to 1 1/2 inches of oil over medium to medium-high heat.
For greatest consistency, attach a deep-fry thermometer, and adjust
the heat to keep the oil at 375 degrees. A small handful at a time,
fry the chips, stirring them around nearly constantly, until they've
darkened just a shade and bubbling has slowed down. Use tongs or a
skimmer to remove the chips from the oil. Drain on paper towels.
Sprinkle with salt, if desired. TO MAKE BAKED TORTILLA CHIPS: Heat the
oven to 375 degrees. Using a spray bottle of oil, evenly mist both
sides of the tortilla triangles. Spread them into a more-or-less
single layer on a baking sheet, and place in the oven. Stir them
around every 3 to 4 minutes, until they are crisp and slightly golden,
15 to 17 minutes. Sprinkle with salt, if desired. Makes 8 to 12
loosely packed cups. Comments: For the crispest, most greaseless
chips, the tortillas you begin with should not be at all warm or moist
-- in fact cold, dryish, slightly stale tortillas are the best.
Separate the tortillas, cut each into 6 wedges, and spread the wedges
out onto your work surface to air-dry for a few minutes. After
cooking, allow to cool completely. Chips may be stored in an airtight
container for up to 2 days. Cuisine: "Mexican" Source: "Martha Stewart
Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net" Per serving: 0 Calories (kcal); 0g
Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg
Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe
from Rick Bayless; Co-owner/chef; Frontera Grill and Converted by
MM_Buster v2.0n.
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