Tuesday, February 24, 2015

Homemade Tortilla Chip Recipe


In checking with many missionary ladies around the globe, one staple in our pantries that can not always be purchased in stores is corn tortilla chips. But, where there's a will there's a way and one of our ladies who makes them regularly for her family shared her recipe with me so that I could share it on here with you!


INGREDIENTS:
130 g (1 cup) All-purpose (aka Plain) Flour
130 g (3/4 cup) Cornmeal (aka Polenta) - I use fine cornmeal. I think coarse would also work.
1/4 teaspoon Baking Powder
heaped 1/2 teaspoon Salt (adjust to personal liking)
generous dash cayenne pepper (or paprika or black pepper, if you can't handle a little heat)
120 ml (4 fl oz) Hot Water (not boiling)
10 g (2-3 teaspoon) Vegetable Oil


DIRECTIONS:
STEP 1 - MAKE THE DOUGH
Mix together the dry ingredients (flour, cornmeal, baking powder, salt, cayenne) in a frying pan or mixing bowl. I use a frying pan because it will be used to cook the tortillas later, so I thought might as well mix & knead the dough in it. Add the hot water and oil. Mix into a dough, first I use a spatula then switch to hands. This is a very easy dough to handle. It's not too sticky and not too crumbly. Knead for just one minute. Form a dough ball, coat with a little oil, cover with plastic wrap. Let it rest for 10-15 minutes.
STEP 2 - MAKE & COOK THE TORTILLAS
To keep my counter top easy to clean, I wet it slightly then lay down a piece of plastic wrap. The plastic clings onto the damp surface and stays in place.
Divide into six dough balls. Coat them with a little oil (residual oil from the pan). Give the pan a quick wipe and heat on the stove top over medium heat. Press out the first dough ball. I use my palms and fingers. You can use a rolling pin if you prefer. Press it out to about 18-20cm diameter and 1-1.5mm thick. Place in the heated pan and cook for about 2 minutes per side, until you get brown edges and spots. Place on a foil-lined baking tray. While one is cooking, I press out the next one.
STEP 3 - CRISP THE CHIPS
When I have finished cooking six tortillas, I break each up into 8 to 10 rustic-looking chips. If you want them neat, cut with kitchen scissors while warm.
Preheat the oven to 170C (330F) or, in an oven with a fan, to 150C (300F). Bake the tray of chips for 10-12 minutes.
They don't brown much more in the oven. To check that they're ready, find a thicker piece and eat it to find out! It should be crunchy and snappy and totally delicious. When they are completely cooled, store in a seal-able bag. They keep well for several days.



Hmm, I think it's time for a salsa recipe! I found one from another missionary wife on this blog! Here it is!

3 comments:

Jen Bauer said...

I was going to say, we need a salsa recipe now!

David and Dee Dee Sterling said...
This comment has been removed by the author.
David and Dee Dee Sterling said...

I took another look and found one that was posted previously. I edited the post and linked to it! :) Now, the post is complete.