Instructions: * Note: Choosing tortillas that weigh 10 ounces per dozen will yield the right weight for making chilaquiles.

TO MAKE FRIED TORTILLA CHIPS: In a heavy pot, preferably at least 8 inches across and 3 to 5 inches deep, heat 1 to 1 1/2 inches of oil over medium to medium-high heat. For greatest consistency, attach a deep-fry thermometer, and adjust the heat to keep the oil at 375 degrees. A small handful at a time, fry the chips, stirring them around nearly constantly, until theyve darkened just a shade and bubbling has slowed down. Use tongs or a skimmer to remove the chips from the oil. Drain on paper towels. Sprinkle with salt, if desired.

TO MAKE BAKED TORTILLA CHIPS: Heat the oven to 375 degrees. Using a spray bottle of oil, evenly mist both sides of the tortilla triangles. Spread them into a more-or-less single layer on a baking sheet, and place in the oven. Stir them around every 3 to 4 minutes, until they are crisp and slightly golden, 15 to 17 minutes. Sprinkle with salt, if desired.

Makes 8 to 12 loosely packed cups.

Comments: For the crispest, most greaseless chips, the tortillas you begin with should not be at all warm or moist - in fact cold, dryish, slightly stale tortillas are the best. Separate the tortillas, cut each into 6 wedges, and spread the wedges out onto your work surface to air-dry for a few minutes. After cooking, allow to cool completely. Chips may be stored in an airtight container for up to 2 days.

Cuisine: "Mexican"

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