Ingredients
1 1/2 cup masa harina *
2 tsp salt
2 tsp vegetable shortening
1 1/4 cup water
Directions
* 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
Servings: 12 tortillas
Corn Tortillas/Chips Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mexican
The History of Recipes
We can follow the history of meal recipes way back into history, in truth as far back into recorded history as early Egypt, and possibly even further than that. In practice though, sadly, these ancient cook books were just very simple pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a collection of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the chefs of Roman times were skilled in the use of many herbs and spices, including some that we all recognise such as bay, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, including coriander, parsley, and rosemary. These new culinary innovations created an outbreak in books on cookery, the majority of which are now in private cookery archives. When we get to the 20th century, cooking publications are highly popular mostly due to better eduction, people having more leisure time and having more money. The TV revolution brought us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Corn Tortillas_Chips recipe.
