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Entree
6 servings
0 minutes
10 minutes
Chef Tom Fraker
12 Corn Tortillas
Canola Oil
Melissa’s Hatch Pepper Salsa
Melissa’s Orange Habanero Salsa
Melissa’s Fresh Cilantro - chopped
Butcher’s Twine
In a saucepan, heat the oil to 350ºF.
Place a tortilla into the oil and fry for 5 seconds. Place it into a paper towel lined tortilla warmer. Repeat for the remaining tortillas.
Roll up a tortilla as tight as possible and secure with a piece of butcher’s twine. Repeat with the remaining tortillas.
Carefully place the rolled tortillas into the oil and fry until golden brown. Drain on paper towels. Serve with the salsas and cilantro.
These are traditionally served with soups or stews.
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