Fried Corn Tortilla Pieces
By Ashley MoorePublished on April 18, 2016
Time
15 minutes
Yield
Makes about 1 cup
Ingredients
¾ cup vegetable oil 4 (6-inch) corn tortillas, cut into ½-inch-piecesSalt
Before You Begin
These fried pieces of tortilla make an excellent crispy accompaniment to soups and chowders, including our Roasted Corn and Poblano Chowder.
Instructions
- Heat oil in 10-inch skillet over medium high heat until shimmering. Add tortillas and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Using slotted spoon, transfer tortillas to paper towel–lined plate. Sprinkle with salt and let cool slightly to crisp.
Time
15 minutesYield
Makes about 1 cupIngredients
¾ cup vegetable oil
4 (6-inch) corn tortillas, cut into ½-inch-pieces
Salt
Ingredients
¾ cup vegetable oil
4 (6-inch) corn tortillas, cut into ½-inch-pieces
Salt
Ingredients
¾ cup vegetable oil
4 (6-inch) corn tortillas, cut into ½-inch-pieces
Salt
Why This Recipe Works
We fried these small pieces of tortilla briefly in some vegetable oil and then sprinkled them liberally with salt while still hot. Once cool, these fried corn tortillas are the perfect crunchy, salty, nutty garnish for our Roasted Corn and Poblano Chowder.
Before You Begin
These fried pieces of tortilla make an excellent crispy accompaniment to soups and chowders, including our Roasted Corn and Poblano Chowder.
Instructions
- Heat oil in 10-inch skillet over medium high heat until shimmering. Add tortillas and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Using slotted spoon, transfer tortillas to paper towel–lined plate. Sprinkle with salt and let cool slightly to crisp.
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