This recipe is used to make Chef La La's Enchiladas Raquel.
- Grapeseed oil, for frying
- 2 white corn tortillas (8 or 9 inches)
Heat 1/2 inch oil in a large skillet over medium heat. Working with one tortilla at a time, fry until golden brown and crisp, about 1 minute per side. Transfer tortillas to a paper-towel-lined baking sheet to drain.
SourceThe Martha Stewart Show, March Winter/Spring 2008