Homemade Corn Tortillas and Tortilla Chips
Updated June 5, 2017
Photo Credit: Diana Rattray
- In a medium bowl, stir together the masa harina and salt.
- In a small saucepan over high heat, bring the lard or shortening and water to a boil, stirring until melted.
- Pour the hot liquid into the masa harina and blend well with a fork or pastry blender. Knead on a lightly floured surface until smooth, about 5 minutes.
- Divide the dough into 12 uniform pieces and roll each into a ball about 1 inch in diameter. Roll out the dough between pieces of parchment or waxed paper until the dough is paper thin and about 6 inches in diameter. A tortilla press is an excellent tool for this.
- Heat a large cast iron or other heavy skillet over high heat until very hot. Remove a circle of dough from the paper and place it in the hot skillet. Cook until brown on one side, about 30 seconds, turn and brown the other side. Keep warm in a cloth towel. Repeat until all the tortillas are made.
- Cut each corn tortilla into 8 wedges; set aside.
- Pour oil into a heavy saucepan or skillet to a depth of 1 inch Over medium high heat, heat to a temperature of 370 F, or until a tortilla chips browns in 60 seconds.
- Drop the tortilla wedges into the hot oil in small batches and cook for 1 to 2 minutes, or until they turn golden.
- Drain on paper towels. Let cool and store in airtight containers.
Makes 12 full-size tortillas
Calories per tortilla: 58
Fat per tortilla: 1.2g
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