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Title: CORN TORTILLAS/CHIPS
Categories: Mexican, Breads
Yield: 12 tortillas
1 1/2 c Masa harina *
2 ts Salt
2 ts Vegetable shortening
1 1/4 c Water
* Masa harina - A flour made from dried corn, which
is combined with liquid and used to make corn
tortillas and tamales. Masa harina is available in
many grocery stores and may be stored in an airtight
containers or in a freezer. In a medium bowl, stir
together the masa harina and salt. In a small
saucepan over high heat, bring the lard of shortening
and water to a boil and stir until melted. Pour this
liquid into the masa harina and blend well with a fork
or pastry blender. Knead on a lightly floured board
until smooth, about 5 minutes.
Divide the dough into 12 pieces and roll each into a
ball about 1 inch in diameter. Roll out the dough
between pieces of parchment or waxed paper until the
dough is paper thin and about 6 inches in diameter.
Heat a large cast iron or other heavy skillet over
high heat until very hot. Remove a circle of dough
from the paper and place it in the hot skillet. Cook
until brown on one side, about 30 seconds, turn and
brown the other side. Keep warm in a cloth towel.
Repeat until all the tortillas are made.
TORTILLA CHIPS
Cut tortilla into 8 wedges; set aside. Pour oil into
a heavy saucepan or skillet to a depth of 1 inch
Over medium high heat, heat to a temperature of 375
degrees F, or until a tortilla chips browns in 60
seconds.
Drop the tortilla wedges into the hot oil in batches
and cook for 1 to 2 minutes, or until they turn
golden. Drain on paper towels. Let cool and store in
airtight containers.
Source: Southwest Cookbook
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