Homemade tortilla chips have a fresh, earthy flavor.
If you already have a great salsa recipe, whip up a big batch and have it ready. It will be gone as soon as these chips are cool enough to handle. Homemade chips and salsa are one of the best finger foods for parties, and go well with anything from cream cheese wontons to baked chicken wings with buffalo sauce.
Instructions
1. Get your masa harina and other supplies. Masa harina can be found at most larger grocery stores, or you can buy it Mexican markets or order it online.
2. Mix about 3 cups of the masa with about 1/2 tbsp. of salt and enough water to make a thick dough. You can stir in a little vegetable oil, if you want, but that is optional. Taste the dough and add more salt if needed, but don't get the dough extremely salty. You'll be sprinkling salt on the surface of the chips later.
3. Divide the dough into small 2-inch balls.
4. Using wax paper and a tortilla press or a couple of heavy pans, press the dough balls into rounds as flat as you can get them.
5. Heat up a saute pan or skillet until very hot; fry each tortilla until lightly browned, about 30 seconds per side.
6. Cut each tortilla into wedges when cool enough to handle.
7. Turn on the deep fryer, or heat up to 3 inches of vegetable oil or shortening in your deep saute pan.
8. Fry the tortilla wedges in small batches. Don't overcrowd. Keep a very close eye on them; it doesn't take long to get them crispy and golden. Flip them if you need to. When done, remove each batch to a pan with coated with paper towels so they can drain.
9. Sprinkle the tortilla chips with salt. Bring out the salsa, turn on some merengue music, and eat up.
Tags: cool enough, cool enough handle, each tortilla, enough handle, tortilla chips