You may also like
Categories:Viewed: 84 - Published at: 5 years ago
Ingredients
- 2 mangoes, peeled, chopped into 1/2-inch chunks
- 2 plum tomatoes, seeded, diced
- 1 small red onion, diced
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, ribs and seeds removed, minced
- 2 cloves garlic, minced
- Juice of 2 limes
- Kosher salt
- Peanut oil, for frying
- 10 corn tortillas
- Kosher salt
- (serves 4 to 6)
Method
- Combine the mangoes, tomatoes, red onion, cilantro, jalapeno, garlic, and lime juice in a bowl.
- Season with salt, and toss.
- Let stand for 15 minutes before serving, so the flavors can marry.
- Heat the peanut oil in a large Dutch oven or deep-fryer to 350 degrees F. (For tips on deep-frying, see page 19.)
- Arrange the corn tortillas in a stack, and cut into six equal wedges.
- Drop the tortillas into the oil, in batches, and fry until crisp and golden, about 1 1/2 to 2 minutes.
- Remove the chips from the fryer and place on a paper-towel-lined sheet tray.
- Sprinkle the chips immediately with the salt, and serve warm with the salsa.
- Heat the oven to 350 degrees F.
- Lightly brush both sides of the tortillas with a few tablespoons of vegetable oil.
- Stack a few corn tortillas at a time, and cut through the stack to make each tortilla into six equal wedges.
- Spread the wedges out in a single layer on two baking sheets, season with salt, and bake for 15 minutes, or until crisp and golden.
