The key to ensuring some crispness remains after the tortilla chips are smothered in rustic Oaxacan tomato sauce, she adds, is letting them dry out either overnight, or at least a couple of hours in advance of frying them. Working in batches, add the tortilla triangles to the hot oil and let them fry for 3 minutes or until golden brown. Step 2In a large skillet over medium heat, bring the rustic Oaxacan sauce to a simmer. When hot, slowly add the totopos and mix them until the tortilla chips are completely covered in sauce. Step 2In a skillet over medium heat, add the oil and carefully add the blended tomato mixture to the oil along another 1/2 cup (120 mL) of water.

Source: National Post December 02, 2019 19:30 UTC