Sombrero Corn Chips
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
39
Spice
57
Sweetness
49
Sourness
39
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: a 12-count nonstick mini donut pan and a deep-frying thermometer Preheat the oven to 400 degrees F
3
In a mixing bowl, combine the cornmeal, shortening and salt with a fork until the shortening is completely incorporated into the cornmeal
4
Mix in the boiling water a little at a time until a stiff dough forms, about the consistency of soft clay
5
Press the dough into the donut molds in a thin even layer to completely coat each mold, including the centerpiece that would create the hole in the donut
6
Dip your fingers in water to keep the dough from sticking to them as you press it into the molds
7
Bake until firm, 12 to 15 minutes
8
Let cool slightly, then carefully remove the sombreros from the molds
9
Fill a medium pot with about 4 inches of oil and heat to 350 degrees F over medium heat
10
Working in batches, fry the sombreros until just light brown, about 2 minutes
11
Transfer to a baking sheet lined with paper towels and sprinkle with a bit of salt
12
Fill each sombrero with salsa or guacamole