Saturday, June 14, 2014

Fry Your Own Tostadas


This is an addendum to my previous post on chilaquiles. Try frying your own tostadas--it's very simple to do!

You just need about 1/2-inch of oil (use one with a high smoke point like peanut or a vegetable oil of some sort as opposed to olive oil) and an 8-inch skillet ideally. I used a 10-inch, since that's what I've got, but an 8-inch skillet will be closer in size to a 6-inch tortilla, so you won't be using so much excess oil.

Lay out your tortillas in a single layer to dry out before frying. Heat the oil over medium-high heat until the oil sizzles when you dip a tortilla in. Then just place tortillas in the oil, frying 15-30 seconds per side, until lightly browned, frying one tortilla at a time. When the bubbling subsides, remove from oil, let excess oil drip off, and lay on paper towels to cool and drain. Tortillas should be completely crisp.

Enjoy these as tortilla chips (you could tear or cut them into triangles before frying if you like) or in other recipes--like chilaquiles or tortilla soup.


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