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!
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!