The best part of having dinner guests is getting to put them
to work in the kitchen.
My brother Josh was home the last couple of days on a small
break from water polo which means I had a kitchen slave.
And what good is a kitchen slave if you don’t take full
advantage of them?
So for dinner I decided to make something I’ve been wanting to
make, but haven’t wanted to spend all that time in front of the stove doing the
same thing over and over.
I realize that I haven’t even told you how to make something
yet and it already sounds not fun at all.
BUT, you can make these just a couple of servings at a time
since you probably won’t be eating a whole batch and it will take no time at
all.
You will need…
1 package corn tortillas, cut into 4 triangle stacks
¼ cup – 1 cup of oil that has a high smoking temperature
(vegetable oil, peanut oil, safflower oil)
Salt to taste
Start by heating ¼ cup oil in a large sauté pan.
When the oil is very hot add in individual tortilla triangles
in a single layer. Do not over crowd the pan.
Fry the tortillas until they are golden brown on both sides.
About 2 minutes a side.
When they are nice and golden, remove them from the oil and
place them between two paper towels to wipe off the excess oil.
Love and Beer Floats
Angela
1 package corn tortillas, cut into 4 triangle stacks
¼ cup – 1 cup of oil that has a high smoking temperature
(vegetable oil, peanut oil, safflower oil)
Salt to taste
Start by heating ¼ cup oil in a large sauté pan.
When the oil is very hot add in individual tortilla triangles
in a single layer. Do not over crowd the pan.
Fry the tortillas until they are golden brown on both sides.
About 2 minutes a side.
When they are nice and golden, remove them from the oil and
place them between two paper towels to wipe off the excess oil.
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