| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Appetizer |
6 |
Servings |
INGREDIENTS
| 12 |
|
Corn tortillas |
|
|
Vegetable oil for deep |
|
|
Frying |
|
|
Salt |
INSTRUCTIONS
1. Heat oil to 380 F.
2. Cut each tortilla into 6 wedges. Fry in oil for about 1-1/2 min. or
until crisp. Undercooked tortillas will be soft; overcooked tortillas will
absorb grease and taste burned.
3. Drain on paper toweling. Salt to taste.
LA BOLA
EAST QUINCY, DENVER
BEER: TECATE W/ LIME AND SALT
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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