INGREDIENTS

INSTRUCTIONS

* Note: See the "Tomatillo Guacamole" recipe which is included in this
collection.
Stack 4 of the tortillas and cut them into 4 pie-shaped wedges. Repeat with
the remaining tortillas. Spread the tortilla pieces on a rack and dry them
in the sun, if possible. If there is no sun or you are in a hurry, dry them
in a 325 degree oven for about 40 minutes. In a shallow bowl, stir together
the salt and water until the salt has dissolved. Heat about 1/2 inch of oil
in a small skillet. Submerge a good handful of the tortilla pieces in the
salt mixture for a moment, then drain and shake them off. Immediately throw
them into the hot oil and stand back; the oil will splatter. Turn them over
from time to time and cook for about 4 minutes total, depending on the
thickness of the tortillas. Transfer with a slotted spoon (draining the
excess oil back into the pan for a moment) to a double thickness of paper
towels. Continue dipping and frying the remaining tortilla pieces. Serve
the totopos on a large round platter with a bowl of Tomatillo Guacamole,
lemon wedges, and sprigs of cilantro. This recipe yields 10 to 12 appetizer
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6260 broadcast 04-21-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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