We picked up this one for our repertoire when one of our cooks made it for our staff lunch. Thank you, Fabiola! Mix into rice or as a side for eggs.
2 cups red tomato salsa (see recipe or buy your favorite jar of tomato salsa)
- 1/2 quart vegetable oil
- 6 corn tortillas
- 1-2 teaspoon sea salt
Heat salsa in large saute pan over medium low heat.
In medium stock pot, heat oil to 350°F. Cut tortillas into long strips, approximately ½” wide to yield 4 cups (use more if needed). Fry chips until golden brown and crispy; remove to paper towels to drain; season with salt and cool slightly.
Place drained salted chips in heated salsa and toss until chips are soft and tender and sauce is absorbed. Serve with scrambled eggs or over Mexican rice.