Text 15394, 69 rader
Skriven 2011-09-06 23:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: toasting tostados
=========================
-=> Quoting Bill Swisher to Jim Weller <=-

 JW> So how come tostados are deep fried rather than toasted?

 BS> Lately I've been taking corn tortillas out of the package and tossing
 BS> them on the cooktop burner, set to low.  It takes about 5-10 seconds
 BS> per side to brown them, flipping with tongs...
 BS> chewyish instead of really crisp.

Electric stove I presume, not gas?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texas Border Tostaditas
 Categories: Texas, Tortillas, Corn
      Yield: 8 Servings
 
     24    Yellow or blue corn
           Tortillas (6 inch)
      4 c  Corn oil; for deep frying
      2 ts Salt
 
  Stack several tortillas together, and with a long sharp knife, cut
  them into 6 equal wedges. Repeat with the remaining tortillas. If
  the tortillas are fresh, spread them in a layer on the counter and
  let them dry out for about 1 hour (excess moisture can cause
  splattering during deep-frying).

  In a deep fryer or in a deep, heavy pot fitted with a deep-fry
  thermometer, heat about 4 inches of the corn oil to between 375 F and
  400 F. (The oil should come no more than halfway up the side of the
  fryer.) Working in batches to avoid crowding the fryer, cook the
  tostaditas, stirring once or twice, for about 1 minute or until they
  are crisp but not browned. With a slotted spoon, transfer the
  tostaditas to absorbent paper. Sprinkle them lightly with salt to
  taste. Repeat the frying and salting with the remaining tostaditas.
  The tostaditas can be stored, airtight, for up to 1 day. Rewarm them,
  wrapped in a paper bag, in a 200 F oven for about 10 minutes.
  
  NOTES: Tostaditas are corn tortilla chips, but they are not Doritos
  and they are not Fritos. The former are a snack food (frequently
  seasoned with an acrid spice mixture), the latter are a Texas
  institution (and we love 'em), but crisp, light, home-fried chips
  made from real corn tortillas are quite another thing altogether. The
  difference between extruded, batter-based snack chips and genuine
  tostaditas made from fresh tortillas is like the difference between a
  Pringle and a homemade potato chip. The difference between
  store-bought tostaditas and those freshly fried is also substantial,
  and unless you have access to an excellent packaged brand, we
  encourage you to get into the habit of making your own (in fact, El
  Paso area restaurants, especially those north of town that are of New
  Mexican origin, regularly serve warm, fresh tostaditas). You needn't
  use homemade tortillas to get great results, by the way.
  
  Source: The El Paso Chile Company's Texas Border Cookbook
 
MMMMM


Cheers

YK Jim


... Casa Taco. It must be classy....it's Spanish.

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