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* Note: Choosing tortillas that weigh 10 ounces per dozen will yield the right weight for making chilaquiles. TO MAKE FRIED TORTILLA CHIPS: In a heavy pot, preferably at least 8 inches across and 3 to 5 inches deep, heat 1 to 1 1/2 inches of oil over medium to medium-high heat. For greatest consistency, attach a deep-fry thermometer, and adjust the heat to keep the oil at 375 degrees. A small handful at a time, fry the chips, stirring them around nearly constantly, until theyve darkened just a shade and bubbling has slowed down. Use tongs or a skimmer to remove the chips from the oil. Drain on paper towels. Sprinkle with salt, if desired. TO MAKE BAKED TORTILLA CHIPS: Heat the oven to 375 degrees. Using a spray bottle of oil, evenly mist both sides of the tortilla triangles. Spread them into a more-or-less single layer on a baking sheet, and place in the oven. Stir them around every 3 to 4 minutes, until they are crisp and slightly golden, 15 to 17 minutes. Sprinkle with salt, if desired. Makes 8 to 12 loosely packed cups. Comments: For the crispest, most greaseless chips, the tortillas you begin with should not be at all warm or moist -- in fact cold, dryish, slightly stale tortillas are the best. Separate the tortillas, cut each into 6 wedges, and spread the wedges out onto your work surface to air-dry for a few minutes. After cooking, allow to cool completely. Chips may be stored in an airtight container for up to 2 days. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Rick Bayless; Co-owner/chef; Frontera Grill and Converted by MM_Buster v2.0n.
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