Enchilada Skillet with Tortilla Chips

Ingredients

• 12 pcs Corn Tortillas (6-inch size, preferably a day old)
• 2 cup Vegetable Oil (for frying, or other neutral high-smoke point oil)
• 1 tsp Fine Sea Salt (or to taste)

Instructions

1. 1

   Prepare the Tortillas

   • Stack the corn tortillas on a cutting board.
   • Using a sharp knife or a pizza cutter, slice the entire stack into 6 equal wedges, as if you were cutting a pizza. This should take about 2 minutes.
2. 2

   Heat the Frying Oil

   • Pour the vegetable oil into a heavy-bottomed pot, Dutch oven, or deep skillet to a depth of about 1-2 inches.
   • Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer for accuracy.
   • If you don't have a thermometer, test the oil by dipping the corner of a tortilla wedge into it. The oil should bubble vigorously and immediately. This step will take about 5 minutes.
3. 3

   Fry the Chips in Batches

   • Carefully add a single layer of tortilla wedges to the hot oil, being careful not to overcrowd the pan.
   • Fry for 60-90 seconds per side, using tongs to flip them once. They are done when they are light golden brown and crispy.
   • The bubbling will subside as the moisture cooks out. Watch them closely as they can go from golden to burnt very quickly.
4. 4

   Drain and Season

   • Using a spider strainer or slotted spoon, promptly remove the fried chips from the oil.
   • Allow excess oil to drip back into the pot, then transfer the chips to a wire rack or a plate lined with paper towels.
   • Immediately sprinkle the hot chips generously with fine sea salt. The residual oil helps the salt adhere perfectly.
5. 5

   Repeat and Serve

   • Continue frying the remaining tortilla wedges in batches, ensuring the oil returns to 350°F (175°C) between each batch.
   • Let the chips cool for a few minutes before serving. They will continue to crisp up as they cool.
   • Serve with your favorite salsa, guacamole, or queso dip.