This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.
1 ½ cups corn oil
8 regular-sized corn tortillas, each cut into 8 triangles
salt to taste
Place a medium cast-iron skillet over medium-high heat, add oil, and preheat to bubbling, 3 to 4 minutes. Working in batches, fry tortilla triangles until crispy, about 2 minutes per side. Using a pair of tongs or a spider scoop, transfer totopos to paper towels to drain. Sprinkle with salt.
