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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on
medium-high to high heat. When oil is hot enough to make a piece of
tortilla sizzle, add tortilla pieces, a handful at a time, and stir
to separate.
Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted
spoon and drain on paper towels.
| Ingredients:
8 Med. Onion, Chopped
1 Salad oil |
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