1.- Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
2.-Heat the frying pan oil over high heat.
3.-Take with some tongs 1 Komali Corn Tortilla for Frying, dip it in the frying pan oil and fry it for about 30 seconds per each side, until it is well fried.
Note: when the tortilla is put in the oil, many bubbles will pop up due to the water that the tortilla contains, which evaporates quickly.
4.-Transfer the tortilla that was fried from the frying pan to some paper towels, with the tongs, so it dries and the fat excess is absorbed
5.-Sprinkle over the fried tostada that was dried a little bit of salt and serve it.
6.- Repeat the same procedure with as many tortillas as you need, it won’t be necessary to add more vegetable oil in the frying pan.
Ingredients: water, corn flour, salt and acid regulator calcium hydroxide (for nixtamalization)
Store in a cool dry place away from direct sunlight. Once opened, wrap tightly in foil or a zip-lock bag, refrigerate and use within 3 days.