Ingredients
Equipment
Method
Step 1: Prep Your Freshness
- Dice the cucumber, jicama, and mango into bite-sized pieces. Slice the lime into wedges.
Step 2: The Chip Base
- Carefully cut open the side of the Tostitos Salsa Verde chips bag, creating a bowl-like opening while keeping the chips intact at the bottom. This is the traditional way to serve Tostilocos, directly in the bag.
Step 3: Layering the Flavor Fiesta
- Add a base of the diced cucumber, jicama, and mango into the chip bag. Sprinkle in the Japanese peanuts, rielito, and churritos. Add a generous helping of chili-lime toasted pepitas or crispy fried shallots (replacing traditional cueritos). Generously drizzle with chamoy and your preferred amount of hot sauce. Squeeze fresh lime juice over everything, and finish with a good sprinkle of Tajin.
Nutrition
Notes
Serve Tostilocos immediately after assembly to prevent soggy chips; they are best enjoyed fresh. Feel free to adjust the amounts of chamoy, hot sauce, lime, and Tajin to your personal preference for the perfect balance of flavors. If making chili-lime toasted pepitas from scratch: toast raw pepitas in a dry pan until fragrant, then toss with chili powder, lime juice, and salt. For crispy fried shallots: thinly slice shallots and fry in a little oil until golden and crisp. Nutrition information is estimated based on common ingredients and serving sizes and may vary.