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A question for the corn tortilla experts here.
April 20, 2018, 07:45 PM
SportshooterA question for the corn tortilla experts here.
I had some soft corn tortillas and thought I’d toast them in the oven to turn them into crisp corn chips. Somewhere along the way those limp tortillas were transformed into something akin to galvanized flashing. What made those tortillas so hard? How do they make corn chips that are crisp, but without the toughness?
April 20, 2018, 07:46 PM
Il CattivoBy frying them. Not sure about time/technique.
April 20, 2018, 07:49 PM
RHINOWSOMexican magic, forsho
April 20, 2018, 07:54 PM
MattWFry them in oil in a simple skillet. Messy, but so good.
April 20, 2018, 08:12 PM
Bigboreshooterquote:
Originally posted by RHINOWSO:
Mexican magic, forsho
You know, like...spanish fly!...guaranteed to work!
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April 20, 2018, 08:13 PM
SportshooterOil and frying was what I was trying to avoid. Oh well...
April 20, 2018, 08:25 PM
mr kablammoUse the tortillas for King Ranch Chicken or Tortilla Soup. Spend $20 to salvage $.50 of tortillas. LOL, the voodoo economics of the casa kablammo.
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April 20, 2018, 08:36 PM
tatortoddquote:
Originally posted by MattW:
Fry them in oil in a simple skillet. Messy, but so good.
I tried that once when I was living in Alaska. It was really cold and I had salsa and tortillas but no tortilla chips. I decided not to get bundled up and go to the store so I watched a YouTube video. The verdict - I should’ve got bundled up and went to the store.
I tried again a few weeks later in case it was a fluke but it wasn’t.
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. April 20, 2018, 08:45 PM
OKCGenequote:
Originally posted by Sportshooter:
Oil and frying was what I was trying to avoid. Oh well...
Got a steamer basket? Get the water boiling.
April 20, 2018, 09:35 PM
Sig MarineWe always deep fry our tortillas, this means using quite a bit more oil than when making tacos or tostadas. My wife uses a spider that's used in Asian cooking to drop the chips and then retrieve them when done. Always salt when they just come out of the oil.
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April 20, 2018, 09:52 PM
HCMTraditionally tortillas are toasted dry on comal, a flat cast iron pan. You can toast then in a frying pan, over a gas burner or on a BBQ grill too. They only take a minute or two per side.
For chips, you would need to fry them.
April 21, 2018, 08:06 AM
cne32507I got on a corn tortilla kick a few weeks ago after seeing the tacquitos thread here. While hardly an expert, I did make the corn tortillas and the tacquitos and fry some chips. I have also fried store-bought tortillas. Take them out of the oil before they turn brown. Practice the timing; tortillas are cheap. Cutting into 1/4" strips instead of triangles helps.