Fried Tortillas
These fried tortillas really surprised me. I've been eating them plain with cream cheese for a while, but frying added so much flavor and texture, I'll never go back.
A simple method for crisping tortillas in oil so they develop a lightly golden surface and firm structure. This technique is used as the base for dishes such as Huevos Rancheros where the tortilla must hold beans, eggs, and salsa without becoming soggy.
Once fried, these tortillas have some useful attributes compared to flour tortillas. In particular, they don't get stale or fragile. You can make them in the morning, leave them sitting on the counter, and serve them for dinner. This gives you flexibility in planning your meal.
Ingredients
- Small or large La Banderita Carb Counter or your preferred brand tortilla(s)
- Lard (preferred) or neutral oil
Method
- Heat the oil or lard in a skillet over medium heat until hot but not smoking.
- Place the tortilla in the skillet.
- Cook until the underside turns lightly golden or the tortilla begins to puff with air, about 30–60 seconds.
- Flip the tortilla and cook the second side until lightly browned, about 30–60 seconds.
- Transfer the tortilla to a rack or paper towel to drain excess oil.
Repeat with remaining tortillas.
Storage
- Refrigeration: Not necessary if used the same day.
- Freezing: Not recommended.
- Reheating: Warm briefly in a skillet to restore crispness if needed.