CRISPY TORTILLA STRIPS

FRESH TORTILLAS HAVE A VERY SHORT LIFESPAN: after only a couple of hours they become tough and leathery. In order not to waste them, the Maya and peoples throughout Mexico allow the tortillas to dry, then fry them for a variety of uses. Left whole, they become the base for huevos motuleños and rolled they become codzitos. Cut into triangles before drying they become tostadas – useful for dips. And when cut into strips, the totopos are a frequent garnish for soups. Do yourself a favor: at least try using lard for this recipe one time. You will not believe the difference in taste.

• 24 stale corn tortillas, sliced into quarters for dips, into 1/2 inch strips for soups
• 3/4 cup (175ml) lard (Substitute: vegetable oil)
• Salt to taste

STEP 1  HEAT THE LARD or oil in a heavy skillet until very hot but not yet smoking. Put 8-10 of the strips into the skillet at a time; avoid larger quantities or the tortilla strips will steam rather than brown. Do not overlap. These cook quickly, so watch closely. After about 30 seconds, turn, using tongs or a spatula, to test for doneness. The strips should be a golden brown. Fry for the same amount of time on the reverse side. When done, remove to a paper towel. Repeat with the remaining batches. When all are toasted and completely cool, sprinkle with salt to taste; store in a resealable plastic bag.