This is a nice, supposedly simple, "dish" I made to eat with the guacamole and the salsas I have been making. Tortilla chips are, in fact, simple, but the problem is that it is impossible to dry anything in Houston during the 10-month summers. I figured I could just slice up some tortillas, wait an hour or so, and fry them up. Not in Houston. After several hours of "drying," there was no apparent change in the tortillas. I could have tried to dry them in the oven, but did I mention that it was during the ten-month summer in Houston? Anyway, we ended up not having time, and I just left them in a bag to dry for several days. That seemed to work, eventually.
Anyway, here's the mise:
Anyway, here's the mise:
Not much to it. I sliced the tortillas into sixths to make chips:
Then I set them out in a single layer to dry (or so I thought):
I covered them with a towel so they would not curl up, but not even the magical wicking powers of cotton could help:
Finally, after quite a long time, I figured they were sufficiently dry and leathery:
With the chips finally ready, I prepared the oil for frying. At the time, I did not have a candy/frying thermometer, so I had to improvise:
I heated the oil to 380° and fried the chips. This was actually my last batch, so I had already taken the thermometer out:
I set them out on some paper towels and a paper bag to dry and sprinkled them with salt:
Overall, they were very good, but it's not something I thought was worth the several-day commitment for drying. Good tortilla chips are easy to find, and I doubt I'll make them again unless I have some stale tortillas lying around and no ideas for how to use them, even though I'm sure they would be easier to dry now that we are back in DC. Anyway, here's a plating shot with some of the guacamole and bonus product placement for my favorite beer, which I miss:
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