Corn Tortillas and Chips From Scratch
User Reviews
4.9
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Servings
16 tortillas
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Calories
52 kcal
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Course
Main Course, Snacks
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Cuisine
Mexican
Corn Tortillas and Chips From Scratch
Description
The dough is made by combining masa flour and salt, then gradually adding water until a soft but workable dough forms. Dividing it into uniform balls ensures tortillas of consistent size. Pressing the dough balls between plastic-lined plates or a tortilla press shapes them thinly and evenly. Cooking on a hot skillet briefly on each side cooks the dough through, creating soft and flexible tortillas with a mild corn flavor.
Tortilla chips are prepared by frying cooled tortillas in oils suited for high heat, such as peanut or vegetable oil, until crisp and light golden. Using these oils prevents off-flavors from overheating. The final chips are crunchy and perfect for dipping or snacking.
Store soft tortillas wrapped in a plastic bag refrigerated for up to a week or frozen for longer storage. This recipe brings fresh corn flavor and texture to homemade tortillas and chips.
Use plastic wrap on the tortilla press to prevent sticking and get thin, even tortillas.Choose oil with a high smoke point for frying chips, like peanut, canola, or vegetable oil.
Ingredients
- 2 cups masa flour instant
- 1 1/3 cups of water
- 1/4 teaspoon salt
Tortilla Chips
- cooking oil peanut, canola, or vegetable, for frying
Instructions
- In a bowl mix the masa flour with salt. Add water and mix until a soft dough forms. If it feels a little dry, add a teaspoon of water at a time.
- Divide dough into approximately 16 equal balls weighing approximately 1.4 to 1.5 oz each. If you don't have a scale, just divide dough in half, then halve each half and repeat until you have 16 pieces. Roll them into balls and with a moist paper towel, cover them to keep the dough soft.
- Line each side of a tortilla press with plastic wrap. Place dough in the middle and press until ball is about 5 to 6 inches in diameter. *With my press, I did one press, then rotated the tortilla and pressed again because it seemed to press thinner on one side.
- Heat skillet or griddle on medium high heat. Carefully peel tortilla off of plastic and cook for about 50 seconds on each side. Cover them with a cloth napkin to keep them soft and warm.
- When cool, store tortillas in a plastic bag in the refridgerator for up to a week or freezer for a few months.
To Make Corn Tortillas Chips
- Let tortillas completely cool and then quarter them.
- Fill a sauce pan with peanut oil or vegetable oil so that it's 3 inches deep in the pan. Heat oil on medium high and then slowly add the quartered tortilla pieces, one layer at a time.
- Fry until they begin to golden and then with a slotted spoon, transfer them to a paper towel lined plate. Sprinkle with salt. Cool and serve with guacamole, pico, or on their own!
Notes
- Prevent dough from drying out by covering dough balls with a moist paper towel while shaping.
- Line the tortilla press with plastic wrap to avoid sticking and achieve uniform thickness.
- Use oils with high smoke points such as peanut, canola, or vegetable oil for frying chips to avoid unwanted flavors.
- Store cooked tortillas in a plastic bag in the refrigerator for up to a week or freeze them for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tortillas
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 37mg | 2% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 30IU | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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