Serves: 12
Total Calories: 53
In a medium skillet, heat oil to a depth of about 1 inch until the oil shimmers and a small piece of tortilla sizzles at once. Using tongs, fry the tortillas, 1 at a time, until golden brown on both sides. Drain on paper towels. When the tostadas are cool, store in sealed plastic bags in a cupboard 3 to 4 days. Tostadas are normally eaten at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crisp-Fried Whole Tortillas recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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