| Yield 1X: | 216.00 | pc. | Allergens: | ||
| Portion: | 15 | pc. | Gluten | ||
| Portions: | 14.4 | ||||
| Shelf life: | 2 days | ||||
| Date: | 12.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Tortillas, cut into 6 pieces (pkg.) | 3.00 | 6.00 |
Cut the tortillas into 6 pieces each, and transfer to the deep fryer. Stir for the first 30 seconds, then cover with a second basket, and cook until golden brown. The bubbles will nearly stop.
Remove from the hot oil, and drain well. Transfer to a seasoning bowl immedieatly, and season well with salt and pepper.
Transfer to a storage container and allow to cool completely. Cover at the end of the shoft. Label, date, and initial. Store at room temperature.