- 10
- 60 mins
Ingredients
- Salt; for sprinkling (optional)
- 12 Corn tortillas
- Vegetable oil
- Olive-oil cooking spray
Preparation
Step 1
For the crispest, most greaseless chips, the tortillas you start with should not be at all warm or moist - in fact cold, dryish, slightly stale tortillas are best. Separate the tortillas (make sure none are stuck together) and cut each into 6 wedges (it's most efficient to cut stacks of 4 or 5 tortillas). For dramatic-looking chips that are perfect for serving ceviche or other pass around appetizers, cut the tortillas as illustrated on page 137 of Mexico - One Plate At A Time. Spread out the wedges on your cutting board to air-dry for a few minutes.
* Note: Choosing tortillas that weigh 10 ounces per dozen will yield the right weight for making chilaquiles. TO MAKE FRIED TORTILLA CHIPS: In a heavy pot, preferably at least 8 inches across and 3 to 5 inches deep, heat 1 to 1 1/2 inches of oil over medium to medium-high heat. For greatest consistency, attach a deep-fry thermometer, and adjust the heat to keep the oil at 375 degrees. You should also use gold old trail-and-error: Lay a tortilla triangle in the oil, and if it sizzles happily, the temperature is about right; if it languishes with only a trickle of bubbles, the oil is too cool; or, if it gets zapped unmercifully, you've got smoking=hot oil that is dangerous and will give the chips a bad taste.
A small handful at a time (about 12 pieces), fry the chips, stirring them around nearly constantly, until theyve darkened just a shade and bubbling has slowed down. Use tongs or a skimmer to remove the chips from the oil. Drain on paper towels. Sprinkle with salt, if desired.
TO MAKE BAKED TORTILLA CHIPS: Heat the oven to 375 degrees. Using a spray bottle of oil, evenly mist both sides of the tortilla triangles. Spread them into a more-or-less single layer on a baking sheet, and place in the oven. Stir them around every 3 to 4 minutes, until they are crisp and slightly golden, 15 to 17 minutes. Sprinkle with salt, if desired. Makes 8 to 12 loosely packed cups.
After cooking, allow to cool completely. Chips may be stored in an airtight container for up to 2 days.
Working ahead: Allowed to cool completely and stored in an air-tight container, chips for snacking are okay for several days after they're made. but just-made chips are heads-and-shoulders above chips made even, say, 2 hours before For chilaquiles, than can be made a week or so ahead.
Variation: Tostadas: To make these flat crispy disks, fry or bake whole tortillas as directed above.