CORN CHIPS (from corn or flour tortillas)
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 68). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
INSTRUCTIONS:
Prepare the corn or flour tortillas [below], but shape [the balls smaller] and roll out into paper-thin circles, 3” in diameter. Brown on a lightly greased griddle as in the tortilla recipe [below]; but, while still hot, dust with your favorite butter-flavored popcorn salt.
FOR CORN TORTILLA SHELLS –
INGREDIENTS:
2 cups Quaker Masa Harina
1 cup cold water
INSTRUCTIONS:
Mix Masa Harina and cold water into a smooth dough, adding just enough more water to keep it moist and smooth. Divide the dough into 12 equal-sized balls. Work with one at a time, keeping the rest in plastic bags so they won’t dry out.
Roll each portion into a large paper-thin circle between two sheets of waxed paper and stack (with wax paper between layers). Then – just as if you’re making pancakes – brown them very lightly on a slightly oiled, hot griddle. Keep them soft, not crisp. You can freeze them to use in other recipes, within 6 months – or refrigerate to use in a week. Makes 12 tortillas.
FOR FLOUR TORTILLAS –
INGREDIENTS:
2 cups self-rising flour
1 TB Crisco
½ to ¾ cup lukewarm water
INSTRUCTIONS:
Mix [ingredients] into a smooth dough, adding just enough more water to keep it moist and smooth. Divide the dough into 12 equal-sized balls. Work with one at a time, keeping the rest in plastic bags so they won’t dry out.
Roll each portion into a large paper-thin circle between two sheets of waxed paper and stack (with wax paper between layers). Then – just as if you’re making pancakes – brown them very lightly on a slightly oiled, hot griddle. Keep them soft, not crisp. You can freeze them to use in other recipes, within 6 months – or refrigerate to use in a week. Makes 12 tortillas.
See also…
