Salted Corn Tortilla Chips
- 12 raw corn tortillas
- 2 cups corn oil (or canola or olive oil)
- salt, to taste (plenty, any type, finely ground)
Heat the oil in a small saucepan. Cut the tortillas into 6 pieces each, like a pie. With a wide slotted or perforated spoon, lower a handful of the chips into the oil. Turn regularly to make sure they cook equally throughout. When they are golden brown, use the same tool to remove them from the oil and lay them onto a plate covered with a rack or paper towel. Salt them evenly and immediately while they are still wet with oil. Repeat with more chips until they are all evenly cooked.
Tip: there is a perfect golden brown color that will give you a great crunch and great flavor, but a couple minutes too few: the chips will be very chewy; one minute too long and the color turns very dark and tastes bitter; so pay close attention when the chips start to take on a light brown color, and keep in mind they will cook just a bit more after you pull them out of the oil. Experiment a little with the first few chips and you’ll quickly find your color comfort [food] zone.
Spicy Avocado-Cilantro Salsa
- 6 avocados, roughly chopped
- 2-3 tomatillos, diced
- ½ red onion, diced small
- 1-2 serrano peppers, thinly sliced
- ½ cup cilantro, chopped
- the juice of 1 lime
- 1 tablespoon hot pepper sauce (more to taste)
- salt and cayenne pepper to taste