CORN CHIPS FROM SCRATCH
I was looking on the Zaar for this recipe, but suprisingly, only found recipe for corn chips using corn tortillas. Found this somewhere else online..
Provided by Joodie
Categories Lunch/Snacks
Time 15m
Yield 30 chips, 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Mix all ingredients in a bowl.
- Turn dough out onto a baking sheet lined with parchment paper or a well oiled baking sheet.
- Spread dough out evenly and thinly across pan.
- You may scored the dough into chip shapes or leave it whole and break it up later.
- Bake for 10 minutes at 400 degrees.
- Allow to cool on pan and break apart.
Nutrition Facts : Calories 561.9, Fat 18, SaturatedFat 2.4, Sodium 1209, Carbohydrate 93.8, Fiber 8.9, Sugar 0.8, Protein 9.9
CORN TORTILLA CHIPS(TOTOPOS) | MADE FROM SCRATCH
Steps:
- Mix together flour, cornmeal, water and salt until it comes together in a dough ball. Cover and let rest for 30 minutes.
- Cut smaller pieces and roll out on a well-floured surface until very thin. You should be able to see you hand through the dough.
- Cut into regular or irregular shapes. Your choice. Leave on open on the counter.
- Heat a deep pot or pan filled 1/3 with frying oil. Heat until 170C and turn the heat down completely. If you have a small fryer then use that instead. Keep monitoring the temperature as you don't want the oil above 180C.
- Fry in batches. They are ready when they just start to stop bubbling. remove with a slotted spoon or kitchen tongs and drain on a kitchen paper-lined tray. Sprinkle with your seasoning of choice. I used chipotle powder mixed with salt.
- Let it cool down slightly and serve.
Nutrition Facts : ServingSize 60 g, Calories 168.58 kcal, Carbohydrate 26.13 g, Protein 2.95 g, Fat 5.63 g, SaturatedFat 0.45 g, TransFat 0.02 g, Sodium 119.28 mg, Fiber 1.22 g, Sugar 0.34 g
HOMEMADE TOTOPOS (CRUNCHY CORN TORTILLA CHIPS)
Steps:
- Gather the ingredients.
- Heat oil over medium-high heat for about a minute. Drop a crumb of tortilla into the oil; if it sinks, it's not hot enough. If it bubbles and comes to the top, it's perfect.
- Slide pieces of tortilla into oil using a slotted spoon or spatula, frying just a few at a time.
- Let pieces fry until golden brown and crispy, which will take less than one minute. Drain on paper towels and sprinkle with salt.
- Gather the ingredients along with paste food coloring.
- Mix about 1/4 teaspoon of paste (not liquid) food coloring with about 2 tablespoons of water.
- Use a brush to "paint" the whole tortillas with this mixture, using one color or several, as you wish, and painting on just one side or on both.
- Let tortillas dry for at least an hour, then cut and fry. (This works best on tortillas made with white-rather than yellow-corn.)
- Gather the ingredients.
- Before cutting tortillas into wedges, lightly oil each side of each tortilla, either with cooking spray or with a brush dipped in vegetable oil.
- Cut tortillas into wedges; place in a single layer on a cookie sheet. (Tortilla wedges should not be touching.)
- Bake in a 425 F oven until somewhat browned, 7-9 minutes. For seasoned totopos , sprinkle desired herbs/spices over oiled chips before baking. Try powdered chile (piquín or chipotle, for example) chili powder (the kind used for making soup), dried epazote, or a mix such as Cajun spices, 4-pepper mix, or your favorite blend. Edited by Robin Grose
Nutrition Facts : Calories 274 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 73 mg, Sugar 0 g, Fat 22 g, ServingSize serves 6 to 7, UnsaturatedFat 0 g
CORN TORTILLAS
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Provided by jenn
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h5m
Yield 5
Number Of Ingredients 2
Steps:
- In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 30.4 g, Fat 1.5 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 3.6 mg, Sugar 0.3 g
HOMEMADE CORN TORTILLA CHIPS, EASY CHEAP MEXICAN SNACK FOOD
Corn tortillas (used in making Oaxaca-style quesadillas) are available at international and Latin grocery stores, and if you live in a large Latin-American community like I do then you can find corn tortillas in bags of 20-30 for like $2 or less at major grocery stores. Flour tortillas probably won't work as well for this and definitely won't have the corn flavor and base. Never spend money on premade again! You can also control how large or small you want to make them (and keep them seasoned or not) not to mention salt content if you're watching sodium intake. 32 chips is all I could fit on my convection oven's cookie sheet so feel free to use more tortillas; the methodology is all the same. You won't believe how easy it is to get restaurant-style tortilla chips without any icky unnatural ingredients!
Provided by the80srule
Categories Lunch/Snacks
Time 20m
Yield 32 chips, 4 serving(s)
Number Of Ingredients 3
Steps:
- Cover a cookie sheet in foil, and with a pastry or BBQ brush, brush with olive or corn oil and a small sprinkling of kosher salt. (You have to do this or else it won't come out right.).
- Preheat the oven to 400 degrees-- make sure the oven rack is in the center.
- Cut each tortilla into 4 equal wedge pieces.
- Brush the pieces with olive/corn oil and lightly sprinkle with the kosher salt.
- Bake for 6-10 minutes until the edges curl, depending on oven strength. Higher altitudes may need to cook for 15 minutes or longer.
- Let cool for 5-10 minutes prior to eating.
- Voila, you have natural yummy corn chips without unhealthy preservatives, hydrogenated oils, and whatnot. Serve with your favorite Mexican meal or snack food, a good salsa, or just eat plain. For some variation ideas: Soak in guacamole to make guac chips, brush tomatillo sauce or salsa on to have baked-on salsa, make spicy chips with my all-purpose Mexican seasoning, the possibilities are endless.
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HOW TO MAKE CORN TORTILLAS (EASY 3-INGREDIENT RECIPE)
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- Prepare the tortilla press: Cut the zip-top bag open along the sides. Open the tortilla press and lay the opened bag on top. (The plastic can be reused indefinitely; just wipe it clean of any dough after each use.)
- Mix the tortilla dough: Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine.
- Knead the dough: Using your hands, knead the dough for a minute or two in the bowl. The dough is ready when it's smooth, but no longer sticky, and easy forms a ball in your hand. The dough should feel a bit "springy," like Play-Doh.
- Adjust too-dry or too-wet dough as needed: If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.
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