Corn Tortilla Chipstotopos Made From Scratch Recipes

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.

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

CORN TORTILLAS

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.

CORN CHIPS FROM SCRATCH

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.

CORN TORTILLA CHIPS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.