Chile Lime Crackers
Recipe By: Susan Feniger and Mary Sue Milliken.
1/4 cup sweet paprika
2 tablespoons achiote paste
1/2 teaspoons cayenne pepper
1 1/2 teaspoons ancho powder
1 1/2 teaspoons salt
1 cup olive oil
1/2 cup fresh lime juice
12(8-inch) white or whole-wheat flour tortillas
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the sweet paprika, achiote paste, cayenne
pepper, ancho powder, salt, olive oil and lime juice (the ingredients will
tend to separate a little bit). This makes about 1 1/2 cups chile lime
mix, slightly more than needed for 12 tortillas. This will keep,
refrigerated, overnight. Brush about 2 teaspoons of the mixture on one
side of each tortilla; the entire side should be covered up to the edge.
Place the chile-lime coated tortillas side by side on the baking sheets
and with a pizza cutter, using an "M"-shaped motion, cut each tortilla
into long triangular wedges. Bake until crispy and just starting to darken
in color, about 15 minutes.
Total time: 30 minutes
Servings: Makes 60 crackers
Exported from A Cook's Books -- Recipe management for Macintosh
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