CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
|
|
1 |
Servings |
INGREDIENTS
|
|
Vegetable oil for deep frying |
12 |
lg |
Corn tortillas; (recipe below), or use storebought, cut into 6 wedges each |
1/2 |
ts |
Salt |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6173
Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375
degrees. Test by dropping in a piece of tortilla. If it bubbles immediately
and rises to the surface, the oil is ready.
Fry the wedges a handful at a time, stirring to separate, until very
lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon,
shaking off excess oil, and transfer to paper towels to drain. Sprinkle
with salt while still warm, and continue frying in batches.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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