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⏲️ Prep & Cook Time
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total: ~15 minutes
🛒 Ingredients
- Corn tortillas (as many as you need)
- Neutral oil for frying (vegetable, canola, or corn oil)
- Salt (optional)
🍳 Equipment
- Skillet or frying pan
- Tongs
- Paper towels or wire rack
- Plate
🔥 Instructions
For Crispy Tostadas or Chips:
- Heat Oil: Pour about ½ inch of oil into a skillet and heat over medium-high until shimmering (350–375°F).
- Fry: Place one tortilla in the oil. Fry for about 30–60 seconds per side, until golden and crispy.
- Drain: Use tongs to remove and place on paper towels or wire rack. Sprinkle with salt immediately.
- Repeat with remaining tortillas.
For Folded Taco Shells:
- Place the tortilla in the oil and let it cook for 5–10 seconds.
- Use tongs to gently fold it in half, holding it in place until it sets (but leave an opening).
- Flip and fry the other side until both sides are golden and crispy.
For Lightly Fried (Soft) Tortillas:
- Add just enough oil to coat the pan.
- Lightly fry each tortilla for 10–15 seconds per side — just enough to make them pliable but not crispy.
- Drain and keep warm — perfect for layering under Chile Colorado.
📌 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.
🍴 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.
