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Add a photoServings: 10
Ingredients
- 16 lrg Corn tortillas, thin
- 4 Tbsp. Salt
- 2 c. Water
- Â Â Vegetable oil for frying
- Â Â Tomatillo Guacamole see * Note
- 3 x Lemons quartered
- 1 bn Cilantro coarse stems removed
Directions
- Stack 4 of the tortillas and cut them into 4 pie-shaped wedges. Repeat with the remaining tortillas. Spread the tortilla pcs on a rack and dry them in the sun, if possible. If there is no sun or possibly you are in a hurry, dry them in a 325 degree oven for about 40 min.
- In a shallow bowl, stir together the salt and water till the salt has dissolved. Heat about 1/2 inch of oil in a small skillet. Submerge a good handful of the tortilla pcs in the salt mix for a moment, then drain and shake them off. Immediately throw them into the warm oil and stand back; the oil will splatter. Turn them over from time to time and cook for about 4 min total, depending on the thickness of the tortillas. Transfer with a slotted spoon (draining the excess oil back into the pan for a moment) to a double thickness of paper towels. Continue dipping and frying the remaining tortilla pcs.
- Serve the totopos on a large round platter with a bowl of Tomatillo Guacamole, lemon wedges, and sprigs of cilantro.
- This recipe yields 10 to 12 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 10 servings | |
| Calories 86 | |
| Calories from Fat 9 | 10% |
| Total Fat 1.12g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2810mg | 117% |
| Potassium 86mg | 2% |
| Total Carbs 18.01g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.57g | 0% |
| Protein 2.29g | 4% |
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