Type what you have

Ingredients

• ✓ salt
• oil
• corn tortilla

Instructions

1. 1 Heat 1/4 inch oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 Working in small batches, fry tortilla wedges in hot oil until crisp, about 2 minutes. Remove from the heat and drain on paper towels. Season warm chips with salt.

By Kirstin

Ingredients

• ✓ salt
• vegetable oil
• corn tortilla

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C).
3. 3 Fry one tortilla at a time in hot oil. Cook for about 15 seconds.
4. 4 Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds.
5. 5 Drain on paper towels. Sprinkle with salt while still hot.

By TINKERBELL4

Ingredients

• ✓ salt
• vegetable oil
• plantain

Instructions

1. 1 Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
2. 2 Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
3. 3 Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

By Mig

Ingredients

• ✓ salt
• flour tortilla
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tortillas into 6 wedges each. Place on a baking sheet and drizzle with olive oil. Season with salt.
3. 3 Bake in the preheated oven until golden and crisp, about 5 minutes.

By patrickL

Ingredients

• ✓ salt
• masa harina
• water
• oil

Instructions

1. 1 Whisk masa harina and salt together in a bowl. Stir in enough water until dough is smooth and holds together.
2. 2 Form dough into twelve 2-inch balls. Place balls onto parchment paper and flatten to 1/2-inch thick circles.
3. 3 Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
4. 4 Working in batches, fry a few sopes at a time until lightly browned, about 30 seconds per side. Transfer with tongs to a paper towel-lined plate and let cool just until they can be handled, 2 to 3 minutes. Pinch the edges of each sope together to form a little boat.
5. 5 Return sopes to the hot oil and fry until golden and cooked through, 1 to 2 more minutes. Drain on paper towels.

By Alicia Taylor

Ingredients

• ✓ salt
• pork shoulder
• black pepper
• safflower oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
3. 3 Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
4. 4 Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

By ladoña

Ingredients

• ✓ salt
• water
• cassava flour
• vegetable oil

Instructions

1. 1 Prepare a tortilla press with 2 pieces of parchment paper. Set aside.
2. 2 Pour warm water into a bowl and stir in salt until it dissolves.
3. 3 Combine flour, salt water, and oil in a bowl and mix with your hands until a smooth dough forms. Move dough to a smooth surface and lightly knead until dough feels compact and does not crumble. Separate into 4 equal pieces and roll them into balls.
4. 4 Heat a griddle over medium-high heat. Press one dough ball between 2 pieces of parchment paper in the tortilla press. Press down. Open press and carefully peel off the top piece of parchment paper. Flip tortilla onto your hand and carefully peel off the 2nd piece of paper. Return paper back onto tortilla press. Immediately cook the pressed tortilla on the hot griddle. Cook until bubbles form, flip over, and cook on the other side until browned. Do not flip the tortilla before bubbles form or the tortilla will break. Repeat with remaining dough balls.
5. 5 Serve immediately or cover with a cloth and reheat in the microwave for 30 seconds at 600W.

By Buckwheat Queen

Ingredients

• ✓ salt
• apricot jam
• lime juice
• ancho chile powder

Instructions

1. 1 Combine apricot jam, lime juice, ancho chile powder, and salt in a blender; blend until completely smooth. Transfer to a covered jar and refrigerate.

By Yoly

Ingredients

• ✓ salt
• green plantain
• olive oil cooking spray
• water

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Slice tips off the plantain. Make a vertical cut in the skin from end to end, making sure to cut only through the thick skin and not into the plantain flesh. Cut plantain, still with the peel, into 1-inch chunks. Peel the skin off each chunk starting at the slit you made.
3. 3 Place the plantain chunks in your air fryer basket and spray them with olive oil spray. Air fry for 5 minutes. Meanwhile, prepare a bowl of salted water.
4. 4 Remove the plantain pieces from the air fryer with tongs. Smash to about 1/2-inch thickness using a tostonera (plantain smasher). Soak the smashed tostones in the bowl of salted water while smashing the rest.
5. 5 Remove the tostones from the salted water and pat dry with a paper towel.
6. 6 Return tostones to the air fryer in batches, filling the basket with a single layer each time. Spray the tops with olive oil spray and season with salt; air fry for 5 minutes. Flip with tongs and spray the other side with olive oil spray. Season with salt. Air fry until golden brown and crisp, 4 to 5 minutes more.

By fabeveryday

Ingredients

• ✓ salt
• jalapeno pepper
• canola oil
• pepper

Instructions

1. 1 Set aside 1 jalapeño pepper. Cut stems off remaining jalapeños; halve lengthwise and remove seeds.
2. 2 Place seeded jalapeños in a large pot of boiling water; boil about 15 minutes. Reserve about 2 tablespoons boiling water then drain.
3. 3 Cut stem off remaining 1 whole jalapeño; place all jalapeños in a blender. Pour in reserved 2 tablespoons boiling water and canola oil; season with salt and black pepper. Blend until smooth and creamy. Serve hot or chilled.

By BC32

Ingredients

• ✓ salt
• canola oil
• vegetable oil
• corn tortilla

Instructions

1. 1 Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ salt
• lard
• pinto bean
• water

Instructions

1. 1 Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.

By Buffy Ehlers Whitney

Ingredients

• ✓ salt
• plain greek yogurt
• cilantro
• lime

Instructions

1. 1 Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Trevar

Ingredients

• ✓ salt
• chili powder
• ginger
• thyme
• black pepper
• pork tenderloin

Instructions

1. 1 In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
2. 2 Preheat the grill to medium heat.
3. 3 Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

By SRYAN1

Ingredients

• ✓ salt
• longaniza
• egg
• black pepper

Instructions

1. 1 Place longaniza in a microwave-safe bowl, cover with a paper towel, and microwave for 1 minute. Remove bowl from microwave and break up longaniza. Cover with paper towel and microwave 1 minute more. Remove bowl, stir longaniza, cover, and microwave 1 additional minute.
2. 2 Remove bowl from microwave and stir in eggs, mixing until well incorporated. Return bowl to the microwave and cook for 45 seconds. Stir and continue cooking until eggs have set, 45 more seconds. Season to taste with salt and pepper.

By Yoly

Ingredients

• ✓ salt
• cooking spray
• chorizo
• egg

Instructions

1. 1 Grease a large nonstick skillet with cooking spray; warm over medium-high heat. Cook and stir chorizo in the hot skillet until browned, about 5 minutes.
2. 2 Whisk together eggs and salt in a medium bowl until combined; pour over chorizo in the skillet; cook and stir until eggs are set, about 5 minutes.

By cupcake_sweetie

Ingredients

• ✓ salt
• corn oil
• corn tortilla
• egg

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Fry tortilla pieces in the hot skillet, stirring constantly, until just starting to get crisp.
2. 2 Pour eggs into the skillet and stir until cooked through. Season with salt and serve immediately.

By SHELLSHOCK

Ingredients

• ✓ salt
• butter
• all-purpose flour
• milk
• american cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a medium saucepan over medium heat. Whisk in flour until a paste forms.
3. 3 Pour in milk and stir until mixture thickens.
4. 4 Add cheese and salt; cook and stir until cheese has melted, about 15 minutes.
5. 5 Enjoy!

By MARY ANN PUTMAN

Ingredients

• ✓ salt
• water
• strawberry
• limeade concentrate

Instructions

1. 1 Place 2 cups water, strawberries, and frozen limeade in a blender; blend until smooth. Strain agua fresca into a pitcher; stir in remaining 2 cups water and salt.
2. 2 Refrigerate until fully chilled, about 30 minutes.
3. 3 Serve over ice. Refrigerate leftovers.

By abbiek

Ingredients

• ✓ salt
• olive oil
• lemon juice
• garlic
• pepper

Instructions

1. 1 In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

By Allrecipes Member

Ingredients

• ✓ salt
• ice
• tequila
• sweet and sour mix
• raspberry liqueur

Instructions

1. 1 Pour salt onto a small plate. Moisten the rim of a margarita glass on a damp towel and press into the salt.
2. 2 In a cocktail mixer full of ice, combine tequila, sweet and sour mix, and raspberry liqueur. Shake vigorously and strain into the salt-rimmed glass.

By Angelica

Ingredients

• ✓ salt
• avocado
• crema
• milk
• lime juice
• black pepper

Instructions

1. 1 Place avocado, crema, milk, lime juice, salt, and pepper in a blender; blend until dressing is smooth.

By Yoly

Ingredients

• ✓ salt
• corn masa flour
• baking soda
• water
• vegetable oil

Instructions

1. 1 Combine corn masa flour, baking soda, and salt in a bowl. Add a little water at a time until a firm dough forms. Divide dough into equal pieces and roll between your hands to form small balls. Press dough into 1/4-inch circles.
2. 2 Heat a griddle or comal over medium heat. Add dough circles to the hot griddle and cook until light brown, slightly inflated, and cooked on the outsides, about 3 minutes per side.
3. 3 Heat oil in a skillet over medium heat. Pan-fry gorditas in batches, if necessary, until golden brown, 1 to 2 minutes per side. Drain on paper towels and serve hot.

By lil-chef

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• water
• canola oil

Instructions

1. 1 Mix flour, baking powder, and salt together in a large bowl.
2. 2 Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
3. 3 Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
4. 4 Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
5. 5 Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

By Lela

Ingredients

• ✓ salt
• brown sugar
• chipotle pepper
• paprika
• mustard powder
• cumin

Instructions

1. 1 Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.

By Kristen

Ingredients

• ✓ salt
• vegetable oil
• jalapeno pepper
• garlic
• onion
• water
• white vinegar

Instructions

1. 1 In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2. 2 Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3. 3 Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

By Rayna Jordan

Ingredients

• ✓ salt
• butter
• cilantro
• lime juice
• red pepper flakes

Instructions

1. 1 In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.

By Maryellen

Ingredients

• ✓ salt
• flour
• chili powder
• onion powder
• oregano
• vegetable oil
• water

Instructions

1. 1 Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
2. 2 Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

By tpf2005

Ingredients

• ✓ salt
• lime juice
• onion
• orange juice
• hot sauce

Instructions

1. 1 Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
2. 2 Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

By gem

Ingredients

• ✓ salt
• all-purpose flour
• baking powder
• shortening
• water

Instructions

1. 1 In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.
2. 2 Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.
3. 3 Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.
4. 4 Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.

By teresa