Description
I had a package of eight locally made corn tortillas on hand that had torn in half and didn't know what to do with them-chilaquiles, tortilla soup, migas…? Then i remembered a sweet/salty popcorn recipe i recently tried and was thus inspired to test a sweet/salty combination with the tortillas. The cinnamon plays a very minor supporting role. The other choice was which smoked salt to use: hickory, salish/alder, durango? In the end i settled on durango. You can if you wish add a little more of the smoked salt but if you add too much the chips will taste like the inside of an outdoor bbq/grill. Therefore, i wanted to err on the side of caution.
Ingredients
- Corn Tortillas
- Salt
- Dried Chipotle Powder
- Granulated Sugar
- Ground Cinnamon
- Oil