Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Chili powder
1 1/2 ts Ground cumin
Vegetable oil for frying
6 7-inch corn tortillas,
-halved and cut crosswise
-into 1/2-inch strips

In a small ovenproof dish toast the chili powder in a preheated 235F
oven, stirring occasionally to prevent browning, for 8 minutes;
transfer it to a small bowl, and add the cumin. In a large heavy
skillit heat 3/4-inch of the oil to 375F and in it fry the tortilla
strips in batches, stirring, for 30 seconds to 1 minute, or until
they are golden and crisp, transferring them with a slotted spatula
as they are fried to paper towels to drain. Arrange the tortilla
strips in a baking pan and sprinkle the spice mixture over them,
tossing the strips to coat them evenly. Keep the tortilla strips warm
in the 250F oven until ready to serve. Makes enough garnish for 6
cups of soup.

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