📝 About This Recipe
True totopos are a far cry from the mass-produced bags found in supermarkets; they are a soulful expression of corn's versatility in Mexican cuisine. Originating as a way to preserve leftover tortillas, these chips are characterized by their sturdy crunch and deep, toasted maize flavor. When made from scratch with high-quality corn tortillas, they become the perfect vessel for heavy salsas and rich guacamole.
🥗 Ingredients
The Foundation
- 24 pieces Corn Tortillas (stale or day-old are best; avoid 'flour-blend' varieties)
- 4 cups Neutral Frying Oil (Grapeseed, Avocado, or high-quality Vegetable oil)
The Seasoning Blend
- 2 teaspoons Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Ancho Chile Powder (for a mild, smoky depth)
- 1/4 teaspoon Smoked Paprika (adds a beautiful golden hue)
- 1 teaspoon Lime Zest (finely grated from 1 fresh lime)
Essential Accompaniments
- 2 pieces Fresh Lime (cut into wedges for serving)
- 3 pieces Hass Avocados (ripe, for guacamole)
- 1/2 bunch Cilantro (freshly chopped)
- 6 pieces Tomatillos (for Salsa Verde)
- 1 piece Serrano Pepper (seeded and minced)
- 1/2 piece White Onion (finely diced)
👨🍳 Instructions
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1
Start by preparing your tortillas. If they are fresh, lay them out on a baking sheet for 2-3 hours to air-dry. Stale tortillas absorb less oil and result in a crispier chip.
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2
Stack 6 tortillas at a time. Using a sharp chef's knife, cut the stack in half, then into quarters, and finally into eighths to create uniform triangles.
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3
In a small bowl, whisk together the sea salt, ancho chile powder, smoked paprika, and lime zest. Set this seasoning blend aside.
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4
In a large, heavy-bottomed pot or a Dutch oven, pour in the frying oil. It should be at least 2 inches deep.
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5
Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a candy or deep-fry thermometer for accuracy.
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6
Line a large baking sheet with several layers of paper towels or a wire cooling rack to drain the finished totopos.
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7
Carefully drop a handful of tortilla triangles into the hot oil. Do not overcrowd the pot; the chips should have room to move without sticking together.
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8
Fry the chips for 2 to 3 minutes. Use a slotted spoon or a spider skimmer to gently move them around and flip them occasionally.
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9
Watch for the visual cue: the bubbling will significantly slow down as the moisture evaporates. The totopos should be a pale golden brown.
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10
Remove the chips quickly with the skimmer, shaking off excess oil, and transfer them immediately to the prepared baking sheet.
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11
While the chips are still hot and glistening with oil, sprinkle them generously with a portion of the seasoning blend. The heat helps the spices adhere.
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12
Repeat the process with the remaining tortilla batches, ensuring the oil returns to 350°F (175°C) between each batch.
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13
Allow the totopos to cool completely. They will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Always use corn tortillas that have a higher moisture content if you want a puffier chip, but for traditional 'totopos,' dry them out first. If the oil is too cold, the chips will be greasy; if it is too hot, they will burn before they become crunchy. Store any leftovers in an airtight container or a sealed zip-top bag with the air squeezed out to maintain crispness for up to 3 days. Avoid using 'extra thin' tortillas as they lack the structural integrity needed for dipping into heavy salsas or beans.
🍽️ Serving Suggestions
Serve warm alongside a bowl of chunky, lime-heavy guacamole and charred tomato salsa. Use these as the base for Chilaquiles Verdes, simmering them briefly in salsa until just softened but still holding shape. Pair with a cold Mexican Lager garnished with a lime wedge or a refreshing Hibiscus (Jamaica) iced tea. Top with refried black beans, melted Chihuahua cheese, and pickled jalapeños for the ultimate tray of nachos.