If you want to make corned beef from scratch then you need at least 10 days. But sometimes it’s hard to think and plan ahead. Sometimes you’re just overcome with a craving for a homemade Rueben.
If you’re short on time, we’ve got you covered.
Go get yourself a corned beef brisket, throw out the pack of spices that comes with it, and grab our Frogmore Stew seasoning. Now just follow the cooking directions on the brisket package. When the recipe calls for spices use half of one of our 2 ounce packs of Frogmore Stew seasoning.
Just kidding. They’re for the times when it’s snowing and you don’t want to go to the store to get chips for that queso you just made. Or those times when you finish your second margarita and realize you don’t have chips for your salsa and there is no way you are driving to the store to get some. Or these are for those times when you think you have everything planned and perfect for your fiesta until you realize as the first guests arrive that there are no chips for the guacamole.
First, don’t panic, if you have tortillas in your pantry, I can help.
Here’s what you’ll need:
Tortillas (as many as you want, flour will be softer, corn with be crispier)
Olive oil (you’ll need just enough to cover all of your chips)
Salt (enough to sprinkle on your chips)
1 lime (this is not necessary but if you want chips with a hint of lime you might want some fresh lime juice)
A positive attitude (and possibly another margarita)
Preheat oven to 400F. Take your tortillas and cut them however you like: strips, triangles, letters, numbers, shapes. Place cut tortillas on a baking sheet lined with parchment paper. Paint both sides with olive oil, spritz with a little lime juice, and sprinkle with salt. Place in oven for 10 mins. Remove and let cool for a couple of minutes then serve!!