Wednesday, March 14, 2012

Made from Scratch Corn Tortilla Chips

Masa Harina Corn Flour- 1 cup
Salt - 1/4 tsp
Water - 3/4 cup to 1 cup

Peanut Oil for deep frying

Makes around 6 small tortillas

Bring the water to a boil. Mix salt with the masa harina.

Pour the boiling water into the flour and mix with a fork.

Using your hands, knead the flour well for a few minutes till the dough is soft and springy. Adjust the water or flour to make sure that the dough is not dry, cracked or sticky. Sprinkle a tsp of warm water on the dough, cover with a damp cloth and let the dough rest for at least an hour.

Heat a cast iron griddle. Knead the dough again for a couple of minutes. Divide the dough into 2 inch balls. Using a rolling pin, press each ball between 2 pieces of plastic cling wrap to make a round flat tortilla. Place the tortilla on the hot skillet and cook (by pressing all around with a clean damp kitchen towel) till the top starts to look cooked and starts getting puffy.

Flip and cook on the other side. Remove and keep aside.

Heat oil in a pan on medium high. Cut the tortilla into wedges and deep fry till crispy and golden brown on both sides.Remove on paper towel to soak excess oil. Alternatively, the wedges can be sprayed with olive oil and baked in a preheated oven at 350F for around 15 minutes till they turn crispy.

Cool and store in an airtight container. Serve with fresh guacamole or salsa.

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