Instructions: Stack 4 of the tortillas and cut them into 4 pie-shaped wedges. Repeat with the remaining tortillas. Spread the tortilla pieces on a rack and dry them in the sun, if possible. If there is no sun or you are in a hurry, dry them in a 325 degree oven for about 40 minutes.

In a shallow bowl, stir together the salt and water until the salt has dissolved. Heat about 1/2 inch of oil in a small skillet. Submerge a good handful of the tortilla pieces in the salt mixture for a moment, then drain and shake them off. Immediately throw them into the hot oil and stand back; the oil will splatter. Turn them over from time to time and cook for about 4 minutes total, depending on the thickness of the tortillas. Transfer with a slotted spoon (draining the excess oil back into the pan for a moment) to a double thickness of paper towels. Continue dipping and frying the remaining tortilla pieces.

Serve the totopos on a large round platter with a bowl of Tomatillo Guacamole, lemon wedges, and sprigs of cilantro.

This recipe yields 10 to 12 appetizer servings.

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