Fry Your Tortillas for Nachos al Pastor
Fry Your Tortillas for Nachos al Pastor
February 3, 2026
Great nachos don’t happen by accident. They start with freshly fried corn tortillas, stay balanced with just enough cheese, and finish with toppings that actually make a difference. Here, crispy blue corn chips are baked with warm al pastor meat (bonus points if you support your favorite taqueria with a purchase), melting cheese, and pineapple for sweetness, then finished with onion, cilantro, and salsa at the table. It’s a simple formula, but when each layer is treated with care, the result is a pan of nachos that feels just as good to make as it does to eat.
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Hi Jim! Thanks so much for your comment. You’ll want to make the tortillas first using masa harina, cook them on a skillet or comal until fully cooked, and then let them cool completely. From there, cut them into wedges and fry. Frying raw masa won’t give you the right texture—cooking them first is key. You can also use our pre-made 2-ingredient organic corn tortillas and follow the same process. Here’s our tortilla chips blog that walks through it step by step. Let us know if you have any other questions!
https://masienda.com/blogs/learn/masa-shapes-totopos-chips
I want to know how to make fresh corn tortillas from masa and fry them into tortilla chips. What are the steps and recipe? Do I make masa tortillas and cook them on the griddle or cast iron and then fry them, or do I make fresh masa tortillas and directly fry them? No one makes videos on this or recipes. It’s like it’s a known thing I’m supposed to know… how do I make great fried tortilla chips from fresh masa? I want the beginner 101 tutorial, please
Oh mama… Can’t wait to try these nachos. I know this review is not helpful in any way… Just wanted to make a comment because I love getting these Macienda recipes in my in-box.