Fried Tortilla Strips Recipes

FRIED TORTILLA STRIPS

Steps:

• Add oil to a 9 inch cast iron skillet (or similar sized pan) over medium heat.
• Slice tortillas in half and then into 1/2" strips.
• Cook the tortilla strips in 3-4 batches. Once the oil is hot, add a couple handfuls of the tortilla strips to the pan.
• Fry them for about 3-5 minutes, stirring every minute or so until they are golden brown and crisp.
• Use a slotted metal spoon to remove tortilla strips from the pan and transfer to a paper towel-lined plate. Immediately sprinkle with a moderate amount of Kosher salt.
• Continue with the remaining 2-3 batches of tortilla strips, frying them in the oil and transferring to a paper towel-lined plate.
• Serve with your family's favorite meals and enjoy!

FRIED TORTILLA STRIPS

Steps:

• Warm oil in a large pan over medium heat.
• Meanwhile, slice tortillas into 1″ thick strips. When the oil reaches 375 degrees, add tortilla strips and fry for 30 seconds a side, or until golden brown. Remove from heat, and place to a paper-towel lined plate.
• For the salty blend, combine ingredients then sprinkle lightly over the strips while they're still hot.
• For the sugar blend, combine ingredients, then add to a large plastic baggie and put in 6 warm tortilla strips. Seal the bag and shake until well coated. Repeat until all tortilla strips are covered.

CHICKEN TORTILLA SOUP WITH CRISPY TORTILLA STRIPS

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
• Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
• Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
• Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.

FRIED CINNAMON STRIPS

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.

BAKED CORN TORTILLA STRIPS FOR MEXICAN SOUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
• Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.

TORTILLA SNACK STRIPS

Steps:

• Brush butter over one side of each tortilla. Combine the seasonings; lightly sprinkle 1/4 teaspoon over each tortilla. Make two stacks of tortillas, with three in each stack. Using a serrated knife, cut each stack into nine thin strips. , Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until lightly browned. Serve warm.

FRIED CINNAMON STRIPS

Steps:

• In a large bowl bag, combine sugar, cinnamon and nutmeg; set aside. , Cut tortillas into 3x2-in. strips. Heat 1 in. of oil in a cast-iron or other heavy skillet to 375°, fry 4-5 strips at a time until golden brown, 30 seconds on each side. Drain on paper towels. , While still warm, place strips in bowl with sugar mixture; shake gently to coat. Serve immediately or store in an airtight container.