Aeagle.261
net.cooks
utzoo!decvax!harpo!eagle!cw
Wed Apr 7 09:19:51 1982
Tortilla chips
Tortilla chips are easy. Just cut ordinary corn tortillas into eighths
(like pizza) and cook in hot clear oil (corn oil, peanut oil, vegetable
oil). Best and most authentic is lard; it adds an interesting flavor.
The trick is to have the oil just under smoking when the chips go in.
The oil should stay hot. I think a gas range is easiest for this, but
a deep fryer works well too. Do the chips in small groups, shake them off
when they come out, hold them in a bowl lined with paper towels (
add layers between chips if that seems desirable), and keep them in a
warm oven (150-200 degrees) until ready to serve.
If you like something different, use flour tortillas. These chips
are specially good if served warm with cinnamon sugar sprinkled on top.
A fine light dessert for a heavy Mexican meal.
By the way, these chips are all much better than the commericial kind.
At best bagged chips are pale imitations and always too heavily salted;
I never salt my chips.
Charles Wetherell
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