What do you do with a load of corn salsa? Make tortilla chips, obviously.
I've done this sort of thing before, and this recipe was basically no different. Fresh chips are definitely a nice change of pace. The only issue is getting them out quickly enough. People seem to nibble on them as you're making them, so you have to be quick.
I setup the fryer with a bunch of corn oil and heated it to about 350. I sliced up some corn tortillas into 1/4ths and fried them for about 2:00 each batch. When they're out, I poured some salt and sometimes lime juice on them.
These really were no different from other ones I've made in the past. That's not a bad thing because I like them, but I was hoping for some sort of magical revelation. Oh well, they were still really good.
Notes: Thanks to Marty for helping me crank these out quickly.
Modifications: How about flour tortillas next time? Also, maybe an extra 15-30 seconds would make them crisper for nachos.
Make again?: Yep. This specific recipe was nothing different, but it's a solid thing to make at home.
0 comments:
Post a Comment