Cantina Peanuts

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Sean Koehler

Cantina Peanuts

Crispy Mexican bar peanuts fried with garlic, chile de árbol, and crunchy tortilla bits in chile-infused oil for a classic, savory botana.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 cups
Ingredients Method Notes

Ingredients
  

  • 1 lb Spanish peanuts raw, with skins
  • 1/4 cup avocado oil or neutral frying oil
  • 3 cloves garlic thinly sliced
  • 2 corn tortillas cut into 1/4-inch squares
  • 5 –8 dried chile de árbol seeds removed and finely chopped
  • Salt to taste
  • Knorr chicken bouillon powder optional

Method
 

  1. Heat the oil on medium heat in a 4 qt sauce pot.
  2. Add the sliced garlic and fry until lightly golden and crisp. Do not burn. Remove immediately and set aside.
  3. Add the tortilla squares to the same oil and fry until golden and crisp. Remove and set aside with the garlic.
  4. Lower the heat and add in peanuts and Chile arbol
  5. Return the oil to medium heat. Continuously stir the peanuts in the Chile and garlic infused oil.
  6. Cook for about 8 minutes, stirring frequently, until the peanuts deepen in color and are fully toasted.
  7. Remove from heat and transfer to a bowl.
  8. Add Garlic chips and tortilla chips and stir.
  9. Salt to taste.
  10. Let cool slightly before serving; the peanuts will crisp as they cool.

Notes

Chiles are added with the peanuts to prevent bitterness.
Keep heat moderate and stir constantly.
Season while hot so salt adheres properly.
Traditionally served as a botana with cold beer.

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