Serves: 5

1. Stack tortillas (about 3 at a time) on a cutting surface. With a large sharp knife, cut straight down through the stack into quarters. If making strips, cut across the tortillas to make strips the width you want for your dish.

2. In a medium skillet, heat the oil over medium-high heat until a wedge or strip of tortilla starts to sizzle immediately when dipped into the hot oil. Fry the tortilla pieces in batches about 2 minutes, or until crisp and lightly browned. Remove with a slotted spoon or tongs, and drain on paper towels. While the chips are still hot, sprinkle lightly with salt, if desired.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the 1,000 Mexican Recipes Cookbook:
01- Introduction
02- Ingredients for the Mexican Pantry
03- Kitchen Equipment
04- Techniques
05- Menus
06- Mexican Cooking Glossary
07- Mail-Order Sources for Ingredients
08- About Author
__Chicharrón, a National Snack
__Fried Corn Tortilla Chips and Strips
__Grinding, Blending, and Frying
__Handling and Preparing Cactus
__Hot Tamales For Every Taste
__Making Beans Easier to Digest
__Mexican Chocolate
__Moles with Poultry
__Pan Tip for Baking Bread
__Pressing Tortillas
__Roasting Tomatoes
__Roasting, Peeling and Seeding Fresh Chiles
__Toasting Dried Chiles
__Toasting Dried Herbs and Spices
__Toasting Nuts and Seeds
__Using Banana Leaves
__Using Fresh Cactus Paddles
__Yucatán Seasoning Pastes