Fried corn tortillas

⏲️ Prep & Cook Time

• Prep time: 5 minutes
• Cook time: 10 minutes
• Total: ~15 minutes

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🛒 Ingredients

• Corn tortillas (as many as you need)
• Neutral oil for frying (vegetable, canola, or corn oil)
• Salt (optional)

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🍳 Equipment

• Skillet or frying pan
• Tongs
• Paper towels or wire rack
• Plate

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🔥 Instructions

For Crispy Tostadas or Chips:

1. Heat Oil: Pour about ½ inch of oil into a skillet and heat over medium-high until shimmering (350–375°F).
2. Fry: Place one tortilla in the oil. Fry for about 30–60 seconds per side, until golden and crispy.
3. Drain: Use tongs to remove and place on paper towels or wire rack. Sprinkle with salt immediately.
4. Repeat with remaining tortillas.

For Folded Taco Shells:

1. Place the tortilla in the oil and let it cook for 5–10 seconds.
2. Use tongs to gently fold it in half, holding it in place until it sets (but leave an opening).
3. Flip and fry the other side until both sides are golden and crispy.

For Lightly Fried (Soft) Tortillas:

1. Add just enough oil to coat the pan.
2. Lightly fry each tortilla for 10–15 seconds per side — just enough to make them pliable but not crispy.
3. Drain and keep warm — perfect for layering under Chile Colorado.

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📌 Tips

• Don’t overcrowd the pan — fry one or two at a time.
• Keep warm in the oven (200°F) if you’re making a batch.
• For tortilla chips, cut tortillas into wedges before frying.

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🍴 Serving Ideas

• Top crispy tostadas with refried beans, shredded lettuce, salsa, or leftover Chile Colorado.
• Use fried taco shells for crunchy tacos with shredded beef and toppings.
• Serve soft-fried tortillas as a base for plating the Chile Colorado with a drizzle of crema and queso fresco.