| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 8 |
|
Stale 12-inch tortillas, torn in 1-inch pieces |
| 2 1/2 |
tb |
Chili powder blend,, or to taste |
| 1/2 |
ts |
Sea salt,, or to taste |
INSTRUCTIONS
In a cast iron skillet, heat the oil to the smoking point, then add the
tortilla pieces and fry them. Turn them often, until they are crisp and
evenly colored.
Drain the oil and lower the heat. Sprinkle the chili powder and salt over
the tortilla pieces. Cook, 1 to 2 minutes, tossing constantly.
Cool on paper towels to absorb any excess oil.
Yield: about 8 cups
Posted to MC-Recipe Digest V1 #331
Recipe by: TOO HOT TAMALES SHOW #TH6266
From: Meg Antczak <meginny@frontiernet.net>
Date: Fri, 6 Dec 1996 09:05:33 -0500
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