Tortilla Chips

Directions

1. In a bowl, mix flour, corn meal, salt and butter. Add cold water and stir until completely combined. Let the batter stand for at least 20 minutes.

2. Once the batter has set, scoop out an egg-sized ball of batter and roll on a floured surface until VERY thin. Cut rolled dough into triangles.

3. Fill a pan 1 inch deep with oil and heat over a medium-high flame. Once the oil has become hot, place the triangles in the pan and fry until golden and crispy. This should only take a minute or two on each side.

4. Salt and sample the first batch to make sure you have them the right thickness. They should be light and crispy, but not so thin that you cannot dip with them.

 

Notes: Serve with Salsa* or even guacamole if you can find the avocadoes. To reheat the Chips, lay them out on a baking sheet and put them into a hot oven for just a few minutes.

 

References: *See the Salsa recipe.