Deep Fried Flour Tortilla Recipes

FRIED FLOUR TORTILLA CHIPS

Fried Flour Tortilla Chips image

We first had these while on vacation in the Caribbean. After returning, I had to figure out how to make them. We now prefer these to store-bought corn tortilla chips.

Provided by Carole

Categories Appetizers and Snacks Snacks Snack Chip Recipes

Time 20m

Yield 8

Number Of Ingredients 2

Ingredients

vegetable oil for frying
8 (10 inch) flour tortillas, each cut into 8 triangles

Steps:

Pour 1/4 to 1/2 inch oil in a heavy 10-inch skillet; bring oil to 360 degrees F (182 degrees C) over medium-high heat, about 8 minutes.
Working in batches, gently arrange tortillas in the hot oil using a slotted spoon; cook, frequently turning tortillas with the slotted spoon, until golden brown, 2 to 3 minutes. Remove chips with slotted spoon and place a paper towel-lined plate to drain.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35.9 g, Fat 8.2 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 1.7 g, Sodium 445.2 mg, Sugar 1.3 g

FRIED TORTILLA CHIPS

Fried Tortilla Chips image

Make and share this Fried Tortilla Chips recipe from Food.com.

Provided by UnknownChef86

Categories Mexican

Time 2m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

8 corn tortillas
salad oil

Steps:

Arrange 8 corn tortillas in a stack and cut into 6 equal wedges.
Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat.
When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate.
Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.

FRIED CINNAMON STRIPS

Fried Cinnamon Strips image

Flour tortilla strips are deep-fried then coated with cinnamon and sugar for a quick, crunchy snack.

Provided by Arrenia Grubb

Categories 100+ Everyday Cooking Recipes Vegan Desserts

Time 30m

Yield 36

Number Of Ingredients 5

Ingredients

1 cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
10 (8 inch) flour tortillas
3 cups oil for frying

Steps:

Combine sugar, cinnamon and nutmeg in a large resealable plastic bag. Seal and toss to mix.
Heat oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips for 30 seconds on a side, until golden brown. Drain on paper towels.
While still warm, place fried tortillas in bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

Nutrition Facts : Calories 82.2 calories, Carbohydrate 13.2 g, Fat 2.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 65.1 mg, Sugar 5.6 g

CHICKEN PUFFY TACOS

Chicken Puffy Tacos image

Almost everyone I know rants and raves about "Chicken Puffy Tacos!" The "puffy" part of the name comes from using fried flour tortillas instead of crispy corn or plain flour, but what makes these tacos irrestible is the meat. I personally love the meat in a folded and fried flour tortilla w/ cheese, guacomole, lettuce, tomato, and sour cream. *I've also used simply 4-5lb of frozen chicken breasts for this recipe as well, but the whole chicken (with skin and bone) makes it much better.

Provided by Rocky Walls

Categories Whole Chicken

Time 4h20m

Yield 24 Tacos, 24 serving(s)

Number Of Ingredients 14

Ingredients

1 whole chicken, quartered
1 large yellow onion, chopped
1/2 head garlic clove, peeled and chopped
1 (4 ounce) can diced green chilies
1 cup chicken stock
1 tablespoon smoked paprika
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons Mexican oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
24 soft taco-size flour tortillas
vegetable oil (for frying)

Steps:

Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
Remove chicken and let cool, leaving sauce in the vessel.
When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
Add one flour tortilla at a time into oil and fry one side until lightly browned.
Using tongs, fold the tortilla over so that the browned side is on the inside.
Fry the outside until lightly browned.
Remove from oil, add a pinch of kosher salt and place on a cooling rack.
Repeat until desired number of Puffy Taco Shells are done.
Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.

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