Mon, 16 August 2021
Lily Ramirez-Foran's Homemade Tortilla Chips and Salsa
Ingredients:
8 corn tortillas
Vegetable oil for frying
Chili & Lime Powder to taste
Method:
1) Using a sharp knife, cut the tortillas in half, then in four, then in six and then in eight parts, so that you end up with 8 triangles per tortilla.
2) Heat the oil in a non-stick pan at high heat.
3) Drop the tortilla triangles gently into the hot oil to fry. Use a large perforated spoon and a fork to separate the tortillas in the oil and to turn them when they start going golden.
4) Fry the tortillas for about 40 seconds on either side or until they are golden brown and crispy.
5) Using the perforated spoon, take them out of the oil shaking any leftover oil and place them on a plate lined with a kitchen paper towel. The paper towel will absorb any excess oil.
6) Shake some of the chili & lime powder while they're still hot and a little bit oily. This will help the powder to stick to the tortillas chips and coat them.
7) Your homemade tortilla chips are ready to enjoy! We had them with a little squeeze of lime juice and a shot of tequila! Perfect party food or afternoon snack.
