Chile lime crackers
Chile lime crackers
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Makes 60 crackers
1/4 cup sweet paprika 2 tablespoons achiote paste 1/2 teaspoon 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

Step 1 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.

Step 2 Brush about 2 teaspoons of the mixture on one side of each tortilla; the entire side should be covered up to the edge.

Step 3Place 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.

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