Tortilla Chips for Euchre Night
For our euchre card group tomorrow night, I decided to try and make something unique as the snack I am bringing. I decided to make cilantro tortilla chips from scratch. No, I did not grind the corn, but I did start with masa or corn flour. I used a recipe from Chef Jesse Smith's Deep Prep Channel. First, I made the corn torillas with 6 loose cups of masa, 4 cups of water, a half-stick of unsalted butter, two large pinches of kosher salt, and a whole bunch of minced fresh cilantro.
Since this was a double recipe and I didn't want to mix it by hand, I used the dough hook on my electric mixer.
I used a cookie dough scoop to make golf ball size balls of dough, then rolled them into balls by hand. I pressed each ball in my tortilla press (I bought one last week). Then, I baked each torilla for 30-45 seconds on each side in a dry electric skillet.
I quartered each cooked tortilla and fried the quarters in batches in a deep pot of 375 degree F canola oil, until lightly puffed and lightly browned. This is a photo of only half of the amount I made. I think I'll save some at home for us to snack on.
Thanks to Deep Prep Channel for the recipe!
Since this was a double recipe and I didn't want to mix it by hand, I used the dough hook on my electric mixer.
I used a cookie dough scoop to make golf ball size balls of dough, then rolled them into balls by hand. I pressed each ball in my tortilla press (I bought one last week). Then, I baked each torilla for 30-45 seconds on each side in a dry electric skillet.
I quartered each cooked tortilla and fried the quarters in batches in a deep pot of 375 degree F canola oil, until lightly puffed and lightly browned. This is a photo of only half of the amount I made. I think I'll save some at home for us to snack on.
posted by Great Stone Face | 4:34 PM
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