HOW TO MAKE TORTILLA CHIPS with Masa

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A huge Mexican welcome to Steve's kitchen we're continuing the Mexican
series today by looking at tortilla chips or corn chips. Here in Australia we
call them all corn chips they're not really the same, tortilla chips are when
you take tortillas and fry them. Corn chips can be made with pretty much any
sort of corn flour shaped into chips and fried. Now in my opinion tortilla chips
just tastes so much better they're made with a Nixtamalised corn and if you
don't know what that is we'll be talking about that in a later episode and
learning all about nixtamalization of corn, so look out for that video, don't
forget to subscribe and hit the bell so you get notified. If you want to use just
store-bought then you can jump ahead, I'll put the time code up here so you
can go ahead and watch the next process but if you're fascinated to make your
own tortilla chips and trust me they are going to taste really good.
Then we're going to go ahead and make them for you. Now you may well ask why on
earth would you bother making your own tortilla chips when they are so readily
available in the stores. Now I'll tell you in Australia here a lot of our corn
chips are not tortillas by the time you buy those bags and you open them up, all
you've got is a bag of crumbs in there, they're broken apart, they're not often
strong enough to get into the dip and lift it out without snapping. If you make
your own they will be entire and they will taste delicious and they will look
really good, if that wasn't a good enough reason on its own, I can tell you also
experimenting with flavors of tortilla chips your own flavors is just
outstanding and we'll talk about that a little bit more towards the end of the
process. So come on what are you waiting for,
let's get and make our own homemade tortilla chips.
So here are the store-bought tortillas you can see they're probably a little
bit thinner than my homemade tortillas they're similar size, might be a little bit
smaller but these ones seem to be, when I fried them up, really just full of water.
They actually go thinner than these ones do when they're cooked and you can see from
the homemade ones just how natural and delicious they're going to taste. For
fear of repeating myself we are using a masa flour to make these tortilla chips.
This is not corn flour or corn starch this is a Nixamalised flour, what does
that mean, it means it tastes really good. We will
keep this process nice and quick and simple for you.
One cup or 125 grams of our masa flour I do like to season my tortillas with a
little bit of salt. Now we are going to be seasoning the tortilla chips so you
might want to leave the salt out. We're going to add in there two thirds of a
cup of water, then I'm just going to take a fork and start to bind this dough
together. Now a few seconds, I'm just going to pull the fork out of there and
get my hands in and start to draw this dough together. Now it is going to come
very quickly away from the side of the bowl and it will form together in a nice
soft and slightly crumbly dough. I like to cover that dough over with a damp
cloth and give it about 15 minutes for the flour to bloom let it absorb some
of that moisture. Once we've allowed the flour to bloom and develop a little bit,
we're going to divide the dough up into eight small pieces and roll it up into a
little ball. Now you really could do with a tortilla press, I've actually got a
Puri press. It's an Indian press, very similar and we want to put it between
two pieces of plastic and press it down. If you haven't got a press you could use
a heavy casserole dish and I'm using the plastic bags that come from the butchers.
A lot of people use ziplock bags and they just cut them open.
I find the butchers plastic works really well, we do want to get these as thin as
possible. Next you're going to want a cast iron griddle or a cast iron pot or a
Comal and we're going to place our tortilla into the pan. It's important at
this point you keep an eye on it, we only want it on there for about 15 to 20
seconds. Now get something thin underneath the tortilla and flip it over,
we're going to sear the other side, you can see it's still quite blonde and
quite soft. Effectively it's like searing a steak, we're making a skin either
side. Now after 10 or 15 seconds we're going to turn that over again and by
just pushing gently around the side you'll see it starts to puff open and
we're getting beautiful lamination, which is exactly what you want for the perfect
tortilla. Now it's four turns in total, so I'm just going to turn this one more
time. We get a little bit of color on the underside and we're going to get a little
bit of color on this side and then just lift that off, pop it on to any flat
surface and we're going to stack our tortillas on there and as they cool down
they're going to get lovely and soft and supple. You might want to cover them over
with a damp towel just to stop them from drying out. So we've got this lovely
little stack of hot tortillas and in all honesty you should eat these now, make
them into quesadillas, little carnitas. The original idea was to take slightly
older tortillas and fry them into tortilla chips. Lucky for you I've got a
batch here which were made earlier on, so they're a little more stale. You can see
how beautiful and soft, I've also got, for those of you that want to follow with
the pack, I've got some packs here. I just prefer the taste of these ones, so I'm
going to use these ones to make my chips. So we've got a little stack of tortillas
here, get a nice sharp knife and what we want to do is just cut through them and
because my tortilla is small I'm going to just cut it into quarters. So we've
got chips that are this sort of size, if I were going with the store-bought ones
I would probably cut them up into six like that. So we get tortilla chips that
are approximately that sort of size. Now we want to fry our tortilla chips, I'm
going to do between eight and ten at a time and ideally we want to fry these in some
corn oil but any vegetable oil will do. I'm doing a fairly small batch here, of
course if you've got a purpose-made fryer you could do it in there and do a
lot more at one time. I want a fairly high heat on the oil about 170 to 190
Celsius that's about 340 to 375 Fahrenheit. Now when you drop the chips
into the oil they're going to bubble quite violently, so be careful, that
basically is the moisture escaping from the chips so when you push the chip
under you can see the bubbles coming out there.
That is the moisture still escaping, so we need to keep cooking until those
bubbles almost stop. We can then take it out of the oil and pop it onto some
paper towels and let them drain. Now you might be surprised that very little oil
remains on the chips, it's not particularly greasy. Now just come in
here take a look at these, I say take a look, take a listen, they're beautiful and
crispy and they're really not that oily at all. I experimented with doing these
in the oven before and I think these came out even more tasty and probably
less oily than the oven ones and they're so crisp you can open a tin with these
but today I just want to talk about actually seasoning these and there's
some tips I want to share with you when it comes to seasoning tortilla chips.
Whatever seasoning you decide to go for, just say we take a little bit of salt
pop it onto our tortilla like that, turn it to the side and most of it is going
to drop off and this is particularly true if I want to add a little bit of
paprika or chilli or other flavors in there. If I pour that seasoning into the
bowl and coat it over it's just going to drop off the chips. So what we need to do
if you think about sand, when it gets on your hand it knocks off easy, Talcum
powder doesn't. So we want to make a really fine seasoning. So with a grinder
or mortar and pestle I've got about a tablespoon of smoked paprika, I'm going
to add about half a tablespoon of salt. It's just a regular table salt and what
we want to do is grind this up and so that instead of having salt crystals
we've got more like a salt powder and I'm going to take a little bit of this
and just sprinkle it over my chips and then we are just going to toss the chips
in the seasoning. In effect we've made a seasoning powder and don't just stop at
smoked paprika and salt you could add lemongrass in there, you could add
coriander, dried herbs and spices. Whatever you do grind them up nice and
fine, coat them and you're going to have these really delicious,
super crunchy, super flavorsome, tortilla chips. Have some fun, play with these, let
me know what you come up with, what different recipes you come up with and
share the love, share this video with your friends and family. Be good and I'll
see you for another Mexican recipe very shortly on Steve's kitchen, see you then.
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HOW TO MAKE TORTILLA CHIPS with Masa

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