Tostilocos are Tostitos With Attitude
A meatless version of a popular spicy chip-based snack, featuring fresh, crunchy, sour, and spicy flavors.
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Instructions
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Start boiling 3/4 cup water, vinegar, and brown sugar in a small saucepan, stirring until the sugar dissolves.
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Cut coconut meat into 1/8-inch slices and place them in a sterilized jar with onion, bay leaf, and salt.
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Pour the boiling pickling liquid into the jar, stir, seal, and allow to sit for a minimum of one hour.
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Cut Pulparindo candies in half lengthwise, then slice crosswise into thin strips.
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Drain the prepared coconut cueritos using a fine mesh strainer.
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Combine V8, soy sauce, and Worcestershire sauce in a small bowl.
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To assemble, cut chip bags open lengthwise or use a medium bowl, then distribute the V8 mixture and lime juice, tossing to coat.
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Add the cucumber, jicama, and drained coconut cueritos, then drizzle with chamoy and your chosen hot sauce.
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Finish by sprinkling with Japanese peanuts, Pulparindo strips, and Tajín; serve immediately.