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Post by Peruano on Dec 18, 2021 12:59:32 GMT -5
 In the US we call it corn nuts, but in South America we call it tostada. Its basically toasted corn that does not pop, but retains a healthy crunch. In New Mexico we doctor it with red or green chile powder. We were buying several packages to take to Ill for Christmas and happened to catch the lady make the secret mixture of red chile powder with the toasted corn nuts. The large red bags behind her are the red chile before its ground to a powder for chile powder. Its great stuff if you get a chance. |
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Post by mohs on Dec 18, 2021 15:41:39 GMT -5
Right on You never knohs When it you last Green Chili Burro Red Enchilada Sonoran Style  Enjoy ever frituras de maíz Another interesting thing At the Indian Craft Fair A lady was spreading w/ her hand, Very fast, On very hot cast iron plate A real thin slurry layer of ground blue maize The edible flakes were paper thin Not a bad treat |
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stewdogg
spending too much on rocks
Member since January 2020
Posts: 388
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Post by stewdogg on Dec 21, 2021 9:54:37 GMT -5
Thanks for helping me find another thing that I need to try that is flavored with red or green New Mexico chilies! Any brand better to try for the chili corn nuts/tostodas? Peruano, what other green/red chili food items are there, that are worth trying? A buddy got me hooked on the Vigil's beef jerky for a while... might have to order more of that soon as well. |
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Post by Peruano on Dec 22, 2021 8:25:34 GMT -5
My weakness is green Chile peanut brittle. The red is good too.
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Post by Rockoonz on Dec 22, 2021 12:22:08 GMT -5
Can't risk my aging teeth on the cornnuts anymore, but a couple weeks ago I had the best Pozole I have ever had, home made pork and chicken versions from a fellow volunteer at the local food bank.
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