Preparation:
(A glug is a precise kitchen measurement meaning more than a dash and less then a pour.) salt and pepper to taste.
Corn tortillas that have been left out on the counter to dry for one hour. They will absorb less oil if they are dry.
Blend all ingredients. You can add a small amount of sour cream or milk to help blend the mixture. I did not add anything.
Spread approximately one heaping tablespoon of the mixture on the lower 1/3 of a tortilla and roll it up. Secure with a toothpick.
Fry in 1/2 inch of peanut or corn oil until crispy on all sides.
When they were done I dusted them with ancho powder mixed with salt.
Drain on paper towels.
Serve with salsa and sour cream.
Note: These are quite spicy, you can adjust the spices to suit your taste. |
