This tortilla appetizer is incredibly easy to make and it also is a perfect match with a margarita. My friend, Paula Hamilton, taught me this recipe when she was in Mexico a couple of months ago working with me on designs for Sal del Mar.. We decided to do a photo shoot and scouted out from my cupboards this hand-painted, terra cotta plate and a big palm leaf from the courtyard to prop it with.
Here’s the recipe: Cut corn tortillas into half or quarter sizes. Fry in oil. Drain on a paper towel and immedialy sprinkle on Sal del Mar and chili powder.