Cancun Corn Chips
A very savory, Yucutan style tortilla chip that goes well with almost any salsa or dip.
Yield
6 servingsPrep
10 minCook
20 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | whole |
corn tortillas (6-inch)
cut into triangles (72 in all) |
*
|
| 2 | cups |
corn oil
|
|
| 1 | cup |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
salt
|
|
| 1 | dash |
cayenne pepper
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
tequila
|
* |
| 1 | whole |
limes
juiced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | whole |
corn tortillas (6-inch)
cut into triangles (72 in all) |
*
|
| 473 | ml |
corn oil
|
|
| 237 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
salt
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
tequila
|
* |
| 1 | whole |
limes
juiced |
*
|
Directions
In a small bowl combine the salt, cayenne and black pepper; set aside.
Heat the oil in a fryer to 350℉ (180℃).
Add tortilla triangles in batches of 10 to 15 and fry until light brown, about 3 minutes.
Remove with a slotted spoon, drain on paper towels.
Immediately transfer to a plate and while still hot sprinkle with the tequila, lime juice and combined seasoned salt.
Repeat with remaining tortilla triangles.
Serve with any salsa or dip of your choice.
