Receta Fried Or Baked Tortilla Chips (Totopos Fritos O Horneados)
by Global Cookbook

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Ingredientes

12 x corn tortillas, medium-thick see * Note Vegetable oil Salt for sprinkling, (optional) Olive-oil cooking spray

Note: Choosing tortillas which 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. A small handful at a time, fry the chips, stirring them around nearly constantly, till they've darkened just a shade and bubbling has slowed down. Use tongs or possibly a skimmer to remove the chips from the oil. Drain on paper towels. Sprinkle with salt, if you like.
TO MAKE BAKED TORTILLA CHIPS: Heat the oven to 375 degrees. Using a spray bottle of oil, proportionately mist both sides of the tortilla triangles. Spread them into a more-or possibly-less single layer on a baking sheet, and place in the oven. Stir them around every 3 to 4 min, till they are crisp and slightly golden brown, 15 to 17 min. Sprinkle with salt, if you like.
Makes 8 to 12 loosely packed c..
Comments: For the crispest, most greaseless chips, the tortillas you begin with shouldn't be at all hot or possibly moist - in fact cool, dryish, slightly stale tortillas are the best. Separate the tortillas, cut each into 6 wedges, and spread the wedges out onto your work surface to air-dry for a few min. After cooking, allow to cold completely. Chips may be stored in an airtight container for up to 2 days.
Cuisine: "Mexican"