Tostadas, totopos & tortilla strips

Tostadas:

1. 1 x 15cm tortilla per person (as an antojito/snack).
2. Tostadas are crispy, fried, corn tortillas that hold any number of toppings, eaten as an antojito/snack.
3. Choose the size of tortilla for your recipe, 10cm or 15cm. A chip pan with a basket works well here as does a deep fat fryer, but if none are available a good heavy bottom medium sauce pan with a slotted spoon will do.
4. Heat the oil, until hot, 190°C. Lower, one whole tortilla in at a time into the hot oil, cook until most of the bubbles have disappeared and the tortilla is barely golden brown. Remove from the oil and drain on kitchen paper.

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Totopos:

1. 1 x 15cm tortilla (makes 6 triangular chips).
2. Totopos are crispy triangles used for dipping into salsas, garnishes for soups or refry or as a base for chilaquiles (totopos cooked in a herby broth served with crema, crumbled cheese and crunchy white onion).
3. Cut the tortillas into triangles, each 15cm tortilla will make 6 nice size chips. Heat the oil as above, when ready add a small handful of triangles at a time, stir with the slotted spoon so the cook evenly. Scoop out of the oil and drain on kitchen paper. Sprinkle with salt when still warm if desired.

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Tortilla strips:

1. 1 x 15cm tortilla per person (cut into strips as garnish for soups or stews).
2. Cut a tortilla into 1cm wide strips, fry as above, makes a very attractive presentation for tortilla soup.

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Suggestion:

If you want to bake the tostadas and totopos instead of frying them, heat an oven to about 180°C. Place the tortillas on a wire rack with another one on top to prevent them from curling. Cook for about 15mins until crispy.