Name: Tico's of Lincolns Chips And Salsa Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 pieces Corn tortillas; 2 cups Vegetable oil; 1 tsp Salt; 4 pieces Ripe tomatoes; 1 medium Red onion; 1 piece Jalapeño pepper; 1 bunch Cilantro; 1 piece Lime; 1 tsp Salt; 1 tsp Black pepper

Classic Leche de Tigre/ Fried Calamari / Onions / Limo Pepper / Choclo / Cancha / Plantain Chips

Leche De Tigre Cocktail

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Crispy tortilla chips served with house-made salsa.

Stack the corn tortillas and cut them into triangles. You can cut them in half and then each half into thirds to create chips.

Cutting the Tortillas

In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of tortilla; if it bubbles and rises, it's ready.

Heating the Oil

Carefully add a handful of tortilla triangles to the hot oil. Fry them for about 2-3 minutes, or until they are golden brown and crispy. Avoid overcrowding the pot.

Frying the Chips

Using a slotted spoon, remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle the chips with salt to taste.

Draining and Seasoning

Dice the ripe tomatoes, red onion, and jalapeño pepper (removing seeds if desired) into small pieces. Finely chop the cilantro.

Chopping the Vegetables

In a mixing bowl, combine the diced tomatoes, red onion, jalapeño pepper, and cilantro. Squeeze the juice of the lime over the mixture.

Mixing the Salsa

Add salt and black pepper to the salsa mixture. Stir well to combine all the flavors.

Seasoning the Salsa

Cover the salsa and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Chilling the Salsa

Corn tortillas

Vegetable oil

Salt

Ripe tomatoes

Red onion

Jalapeño pepper

Cilantro

Lime

Black pepper

Chips and Salsa

Soft corn tortillas layered with ground beef, cheddar cheese and lettuce. Topped with red chile, melted cheddar cheese and green onions.

Enchilada Torte

Broccoli, celery, green peppers, mushrooms, black olives, onions and tomatoes combined with vegetarian green chile. Served with rice.

Fresh Steamed Vegetables with Rice

(Requires 4 hour notice) Pasta in a rich, spicy cheese sauce with tomatoes, green peppers, black olives, green chiles and onions.

Baked Mexican Pasta Casserole

Flour tortillas layered with a mild blend of ground beef, corn, black olives, tomatoes, onions, green chiles, cheese and spices. Topped with melted jack and cheddar cheese. Served with garlic toast.

Mexican Lasagna

Flour tortillas layered with rice, refried beans, sour cream, onions and choice of grilled chicken or ground beef. Topped with melted cheddar cheese, lettuce and choice of red chile, green chile with pork or vegetarian green chile.

Ticoritto Supreme

Flour shell burrito filled with ground beef, rice, refried beans, sour cream and onion. Topped with choice of red chile or green chile with pork, melted cheese and shredded lettuce. Comes with chips and 4 oz salsa.

Individual Boxed Meal Ticoritto

Make Chips And Salsa Recipe in just 45m. Crispy tortilla chips served with house-made salsa.

Chips And Salsa Recipe

Ingredients

For the Tortilla Chips

For the House-Made Salsa

Method

Preparing the Tortilla Chips