Baked Corn Tortilla Strips for Mexican Soups
Baked corn tortilla strips are a staple in Mexican soups - use in your favorite tortilla soup or to garnish other Mexican soups.
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 350 degrees F (175 degrees C).
Step: 2
Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
Step: 3
Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.
NUTRITION FACT
Per Serving: 175 calories; protein 3g; carbohydrates 23.2g; fat 8.5g; sodium 23.4mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.
