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1
Stack 4 of the tortillas and cut them into 4 pieshaped wedges.
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2
Repeat with the remaining tortillas.
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3
Spread the tortilla pieces on a rack and dry them in the sun, if possible.
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4
If there is no sun or you are in a hurry, dry them in a 325 degree oven for about 40 minutes.
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5
In a shallow bowl, stir together the salt and water until the water has dissolved.
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6
Heat about 1/2 inch of oil in a small skillet.
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7
Submerge a good handful of the tortilla pieces in the salt mixture for a moment, then drain and shake them off.
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8
Immediately throw them into the hot oil and stand back the oil will splatter.
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9
Turn them over from time to time and cook for about 4 minutes total, depending on the thickness of the tortillas.
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10
Transfer with a slotted spoon (draining the excess oil back into the pan for a moment) to a double thickness of paper towels.
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11
Continue dipping and frying the remaining tortilla pieces.
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12
Serve the totopos on a large round platter with a bowl of Tomatillo Guacamole, lemon wedges, and sprigs of cilantro.
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13
In a large bowl, combine the onion, chiles, cilantro, and salt.
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14
Add the roasted tomatillos a few at a time, mashing and grinding the skin as finely as possible with a fork or a pestle.
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15
Cut the avocados in half and remove the pits (reserve 3 of the pits).
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16
Scoop out the flesh and mash it roughly into the mixture, turning it over from the bottom so that the seasonings are well
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17
distributed.
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18
The guacamole should not be smooth, it should have some texture.
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19
Nestle the reserved pits back into the mixture and scatter the shallots and cilantro leaves over the top.
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20
Serve immediately.
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21
Note: To roast a tomatillo, place the whole fruit (with the husk still on) onto a hot griddle or dry castiron skillet.
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22
Roast, turning occasionally, until the fruit is fairly soft and the skin is lightly charred.
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23
Use as directed, including the skin.
