DIY Tortilla Chips

I have used many recipes in this book, including the recipe I am giving you for homemade tortilla chips.

Combine 200gm masa harina with 280ml hot tap water.

Cover and let it sit for 30 minutes.

Step 1
Work in cool water, 1 tablespoon at a time, until the dough is soft without being sticky. It will feel a bit gritty. It should be the consistency of soft play-dough or cookie dough. Cover with cling film.

Step 2
Divide the dough into 15 balls. Cover with cling film.
Heat an ungreased double-size griddle over two burners so that one side is is between medium-low and medium heat and the other side is at medium-high. Or, you can use two ungreased large frying pans.
Cut 2 squares medium-heavy plastic (food bags work) to line the tortilla press. Place one piece over the bottom plate of the press.
Centre a ball of cough over the plate, flatten it slightly with your fingers. Cover with the second piece of plastic.
Close the top plate, then fold the pressure handle over the top and press down with a somewhat firm pressure. You'll need to experiment a bit to get the right pressure. You're wanting a round that is about 6in in diameter and about 1/8in thick.

Fold back the pressure handle and open the top plate. Quickly pull off the top layer of plastic. Pick up the tortilla by the plastic with one hand and flip it over onto your other hand. Rick Bayless in "Mexican Kitchen" suggests here that you pick up the tortilla in your non-dominant hand and flip it over onto your dominant hand.

Starting at one end, quickly peel off the bottom layer of plastic. This will leave a round flattened disc of raw masa in your hand. If the dough is too soft, you'll find it difficult to peel off the plastic. Work a bit more masa harina into the dough and try again.

Step 3
Hold your hand over the cooler end of the griddle at a 45 degree angle, and using a rolling motion, roll your hand away from you across the top of the griddle letting the tortilla roll off your hand directly onto the griddle. It will look like you are brushing something off the griddle with the back of your hand. This move takes a bit of practice (Says she who learned from experience, but it can be done).

Tip: Try laying the tortillas on a worktop first to practice before moving over to the griddle.

When you lay the tortilla on the griddle, it will stick. If the temperature is right, it will release within 15 seconds. At that time you should flip it onto the hotter surface.

If the heat is too lo the tortilla will dry out before releasing, if too hot it will blister. Both = lousy texture

In 30 - 45 seconds the tortilla should be speckled brown underneath. Flip it over, again on the hotter surface, and brown the other side for another 30 - 45 seconds.

A perfect tortilla will balloon up like pitta bread after the second flip

As the tortillas are cooked, collect them in a cloth-lined basket. They're best after they've been allowed to rest for about 10 minutes. This lets them steam in their own heat.