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Sunday, 3 April 2016

Tortilla Chips and Corn Salsa

On a recent trip to Mexico, as always, we would pig out on the fresh tortillas, and the tortilla chips.  I was surprised, actually that the tortilla shells were a lot smaller than the ones we find on the shelves here.

Also,in my pursuit of buying less and less processed foods, I decided to try making my own tortilla shells.  With some success I might say.  So because those looked pretty good, I decided to make my own baked tortilla chips.  And of course there had to be some sort of dip to go with those chips, so below is what my Sunday afternoon experiments have yielded.

Tortilla Shells

  • 2 cups white flour
  • 1/2 tsp salt
  • 3/4 cup water
  • 3 tbsp olive oil (can also use canola)
Cooking Directions
  1. Mix all ingredients in a food processor or by hand until a soft dough forms.
  2. Divide into 8 even balls slightly bigger than a golf ball.
  3. On floured surface roll into rounds until as thin as possible.
  4. In a heated frying pan with a little bit of oil, place one circle in the pan and cook on each side for about 1-2 minutes until brown.
  5. Remove from pan and use as you would use any other tortilla shell. 

Home-made Baked Tortilla Chips

  • 8 or more flour tortilla shells (store bought or as above)
  • 1/4 cup canola or olive oil
Cooking Directions
  1. Pre-heat oven to 350.
  2. With a pizza cutter or sharp knife, cut each tortilla into wedges.
  3. Place on baking sheet in a single layer and brush or spray oil on one side and sprinkle with a bit of salt.
  4. Cook for about 9 minute until crisp.
  5. With tongs, turn over, brush this side with oil and salt, and cook again for another 9 minutes until crispy. 

Roasted Corn Salsa


  • 1 1/2 cups corn (frozen or fresh)
  • 1/2 red or green pepper finely chopped
  • 1 small tomato finely chopped
  • 1 scallion OR 1/4 cup white onion finely chopped
  • couple of splashes hot sauce
  • 1/4 tsp garlic powder
  • 1 tbsp dried cilantro - do not use fresh as it overpowers the rest of the flavours.
  • 1/2 tsp lime juice
Cooking Directions
  1. In a small frying pan, with a small amount of oil, roast corn until just starting to brown - about 6 minutes.
  2. Place in a medium sized bowl.
  3. Mix all other ingredients in with corn.
  4. Cover and refrigerate about an hour until all flavours have blended. 
Serve with home-made tortilla chips or store bought. 

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