Mexican Tostadas

These tostadas are infinitely better than any store-bought brands one can find at the grocery store. Marge advises us that she sacrificed a few tortillas in learning the art of the tostada, but found the effort worthwhile.

• 1 dozen corn tortillas
• Corn oil to measure 1 inch in pot(click for note)
• Salt to taste.

METHOD

Cut tortillas in quarters. Heat oil to very hot in a large, heavy skillet or Dutch oven.

Cover a serving dish with layers of paper towels to absorb oil.

When oil is very hot, carefully place enough tortilla quarters to cover the bottom of the skillet. Watch the tortilla chips so they crisp but don't scorch or burn.

Using tongs, turn tortillas over. Remove with tongs to serving dish. Continue this way until all quarters are done.

Pat with towels to remove excess oil. Sprinkle with salt. (It's also nice to serve the salt in a bowl on the table.)

Serve with guacamole, chile fresco, salsa, or chile con queso.

recipe from www.inmamaskitchen.com

Contributor: Marge Vallazza for Mary Hernandez

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Marge's mom used lard, not oil. Lard is traditional in Mexican cooking.

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