Saturday, March 3, 2012

How do you make homemade tortilla chips like they have at Mexican restaurants?

I need a really good recipe for making homemade tortilla chips like the ones they have at the Mexican restaurants! I have searched high and low for chips like that at the stores, but they always have salt on them. I don't care how hard it is to make them. I just want some. Thanks!How do you make homemade tortilla chips like they have at Mexican restaurants?
Buy a package of small fresh corn tortillas at the store and when you are ready slice them into about 8 wedges like a pizza. They can also be sliced into strips or squares. Then drop them into hot oil and fry them just until they are browned slightly, drain on paper towel. You can then serve them unsalted with salsa and no one will ever know they have not been salted. Did you know that when preparing tortillas for enchiladas they have to be softened first in a a skillet with a small amount of oil otherwise they will be too tough to eat.



gatita_63109
All 3 girls have the correct answer. You can buy any market brand corn tortilla package , then cut them up in slices. You can fry them with corn or vegetable oil (to your choice) yes you also need a pair of tongs or a steel drain bowl to get rid of the oil . As soon as they harden and crisp ,they are ready. You don't have to add salt ( only if the person prefers).

Have a good day.How do you make homemade tortilla chips like they have at Mexican restaurants?
I make mine by frying tortilla pieces. Then just lay out a napkin and drain them. Don't add salt if you don't want to.
It's easy. All you need are corn tortillas, canola/ vegetable oil, a skillet, tongs, and salt.



Stack a dozen tortillas and slice into 6-8 wedges.

Pour oil to a depth of 1/2 inch in a large skillet; heat to 350潞. (Test temperature by dipping the tip of a tortilla wedge into oil. When it sizzles and bubbles, it's ready.)



Spread tortilla wedges out in oil, slight over-lapping okay but not doubled up. Cook 1 1/2 minutes on each side or until lightly browned. Use tongs to flip and to remove tortilla chips from oil; drain on paper towels (perhaps a cookie sheet lined with paper towels), and sprinkle lightly with salt.





Edit: You gotta have salt!!! Unless you actually want them to last more than 5 minutes........ mmmmm.........

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