Cooking Classics: Homemade Tortilla Chips

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Cooking Classics

The Technique

Homemade Tortilla Chips

Once a basic masa dough has been prepared & a tortilla press is used to make corn tortillas, many different types of recipes may be crafted from scratch. Homemade Tortilla Chips are simple as they are just deep fried & sprinkled with salt. They may be served with salsa, guacamole & Charred Salsa Verde for a simple appetizer or used as the foundation for a number of tempting main dish nachos. Learn the straightforward technique for putting a hardworking Mexican cuisine staple, masa harina, to good, delicious use.

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Homemade Tortilla Chips

makes 4 servings

Homemade Double Corn Tortillas
Vegetable oil
Kosher salt
Salsa Roja

Divide the corn tortillas into 4 stacks. Slice each stack in quarters. Heat 1 1/2-inches oil in a Dutch oven to 350 degrees. Attach a thermometer to the sides of the pot in order to maintain the temperature. Cook the tortilla triangles, in batches, 2 to 3 minutes, turning often, until golden brown. Remove from the oil using a slotted spoon & place over paper towels. Sprinkle with kosher salt. Serve with Salsa Roja

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How To Make Homemade Tortilla Chips

Homemade Tortilla Chips are so much better when prepared completely from scratch. They have a deeper corn flavor & a much more interesting texture. If you love restaurant quality chips, these are for you. Make a double batch because they are bound to go quickly.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Divide the corn tortillas into 4 stacks. 

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No. 2

Slice each stack in quarters. Heat 1 1/2-inches oil in a Dutch oven to 350 degrees. Attach a thermometer to the sides of the pot in order to maintain the temperature. Cook the tortilla triangles, in batches, 2 to 3 minutes, turning often, until golden brown. Remove from the oil using a slotted spoon & place over paper towels. Sprinkle with kosher salt. Serve with salsa. 

The Tune
“When The Sun Comes Out” Ella Fitzgerald

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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