Happy Cinco de Mayo!! I know it's actually not until tomorrow, but for those of you starting the celebration early or those who want a bit more notice, I thought this post would be nice to have before the fact instead of after or during the final hour.
Now, I know that Mexico doesn't traditionally celebrate this day. That's it's really an Americanized holiday, but hey. Anything for a party! Just scream "Limes and salt! Limes and salt!". No not for tequila shooters. Geez. Unless that's your thing. And then you can just yell it again. I'm talking chips. Homemade tortilla chips. Or taco shells. Or tostada shells. Or those tasty little tortilla strips some restaurants put in their taco salads and soups.
Sound like a lot?? Don't be intimidated. It's pretty easy. Promise. Even with a pan of hot oil. In my experience, if you heat your oil too hot, it will pop and splatter. So I recommend keeping it somewhere between medium and medium-high. Oh, and for this I even took (semi) step-by-step photos. Just for you. Not usually my thing, but I thought they might be helpful. But if you don't need all these dang pics, feel free to skip them. My feeling won't be hurt.
Frying tortillas:
vegetable oil
frying pan just a tad larger than the tortillas you'll be frying
forks or tongs
9x13 baking dish, lined with a couple paper towels
Corn or flour tortillas
Coarse Kosher salt
Lime wedges
Tortilla Chips/Strips:
In your frying pan, add oil and heat over medium heat. Cut your tortillas into sixths or thin strips. Add to oil small batches at a time. No more than one tortilla worth. Flip over using tongs or forks, after just a couple of minutes in the oil (the strips will cook much faster than the wedges, so check them after just 45 seconds to a minute). Cook for another couple minutes more. Remove from oil and transfer to 9x13 dish. Sprinkle with salt and lime juice if desired. Serve with your favorite salsa or salad. Store leftovers in an airtight container.
Taco Shells:
In your frying pan, add oil and heat over medium heat. Place an entire tortilla in the pan. Using forks or tongs, fold the tortilla in half. Let cook for a couple minutes. Using forks or tongs (I use forks 'cause that's how my mama taught me), flip tortilla and prop open in the desired angle for a taco (around a 30 angle??). Cook for another couple minutes more. Remove from oil and transfer to 9x13 dish. Sprinkle with salt and lime juice if desired. Fill with your favorite taco fillings and toppings. Store leftovers in an airtight container.
Tostada Shells:
In your frying pan, add oil and heat over medium heat. Place an entire tortilla in pan. Cook for a couple minutes. Using forks or tongs, flip tortilla over and cook for a couple more minutes. Remove from oil and transfer to 9x13 dish. Sprinkle with salt and lime juice if desired. Top with tostada fillings and toppings. Store leftovers in an airtight container.
Source: Elizabeth original
Comments
Post a Comment