Chile-Lime Tortilla Triangles

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Chile-Lime Tortilla Triangles

 

1 1/2 teaspoons paprika

1 teaspoon Mexican achiote (annatto) paste

1/4 teaspoon cayenne

1 teaspoon salt

3 tablespoons fresh lime juice

1/3 cup vegetable oil

4 10 to 12 inch flour tortillas

 

Preheat oven to 350 degrees.

Stir together paprika, achiote, cayenne, salt, lime

juice, and oil.

Put 1 tortilla on each of 2 baking sheets and brush

with oil mixture. Cut each tortilla into long thin

triangles with a sharp knife.

Bake in upper and lower thirds of oven, switching

position of sheets halfway through baking, until crisp

and lightly golden, 15 to 20 minutes total. Transfer

triangles to racks to cool. Repeat with remaining 2

tortillas.

 

 

 

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