Have you eaten at one of those sit down Mexican restaurants and enjoyed the chips the bring before the meal so much you feel like you could make a meal out on them? They are so much better than the ones we buy in the stores! My friend from Mexico, Estella Almaguer Rodriquez told me that all you had to do to make corn tortillas was to add corn meal to your flour tortillas and they would be corn tortillas. After that, I heard that all you had to do to make homemade tortilla chips like they serve in Mexican restaurants is to cut the corn tortillas up and deep fat fry them. However, Estella’s corn tortillas didn’t work to make tortilla chips. I tried, and it just wasn’t the same. However, I have figured out which corn tortillas to use to make the tortilla chips, and they turn out just like those scrumptious chips in the Mexican restaurants, and I made the homemade tortilla chips this afternoon. I will share with you what I did.
First, the kind of corn tortillas you need are the kind you find in the refrigerator or freezer section of the grocery store. Luckily, I can find those tortillas at the import shop here in Korea, so occasionally, I make these chips for my family. They are the basic tortillas like my mother used to use when she made Mexican food. They are not the ones you buy from the shelf that have a taco mix sold with them.
The next thing you need is a sauce pan, some cooking oil, and some salt. I put a plate out with paper towels on it so when the chips come out of the oil, they can drain on the paper towels. I put some cooking oil in my sauce pan and turned the fire on under it. I let it heat up while I cut the tortillas up. There was a time, I would have used a knife to cut them up, but I have learned from the Koreans to cut food with scissors sometimes, and I thought it was a good idea to cut the tortillas with scissors. I cut them down the middle one way, and then the other way, so each tortilla makes for chips.
Take some tortillas out of the package.
When the oil is heated, I put some tortilla chips in it. I let them float down under the oil. I cook them until they begin to change colors so when they come out, they will be crunchy. I use a spatula with holes in it so when I take the chips out, the oil stays in the pan, and what doesn’t stay in the pan drains on the paper towel on the dish. The hotter your oil, the less oil will be in your tortilla chips and the quicker they will cook. If your oil has not been heated, it will take longer for the chips to cook, and the oil will soak into them. When you pull them out of the oil and put them on the paper towel, salt them right away.
Let them cool, and they are ready to eat. They are delicious! We ate ours with guacamole. If you don’t know how to make guacamole, but want it, look back through my blogs because there are instructions there on how to make it. You could also eat these with salsa, and if you look back through my blogs, you will find a recipe for homemade salsa that is great too. Another way to use them is to sprinkle grated cheddar cheese on them, put some salsa on them, and then put them in the microwave a minute, and you will have nachos. Or, you could eat them just like they are because they are delicious!