Cooking
Corn tortillas come in such huge bags, I don't know how can you possibly use them all. Buying one of those packages, though they are cheap, is a major commitment in my house. It means weeks of enchiladas, tacos, chilaquiles and when I run out of ideas, tortilla chips or totopos as they are known in Mexico. I love the word totopos, even though it sounds a bit too much like the Italian name of a certain well-known cartoon mouse.
Traditionally totopos are tortillas cut into triangular wedges that are deep fried in oil. If there is one thing I just can't bring myself to do, it's deep fry anything in oil. I just can't. Don't ask me. So here is what I do instead, I bake the tortillas. Baking doesn't make them as light, crispy and decadent as frying, but they are still yummy and as a bonus you can enjoy them with very little guilt.
If you look for tortilla chips in the store, you'll find they come in all kinds of flavors. With a little experimenting I found you can make great lime and salt flavored chips with--you guessed it, lime and salt! Eat them plain, with salsa or with toppings like guacamole, refried beans and crumbly Mexican cheese. Are you getting hungry yet? Because I sure am.
Lime & Salt Tortilla Chips (totopos)
serves two
Ingredients
5 corn tortillas
oil or cooking spray
1/2 lime, or about 1-2 tablespoons juice
kosher salt (about 1/2 teaspoon)
Instructions
Preheat the oven to 375 degrees. Cover a baking sheet pan (or two smaller cookie sheets) with tin foil or use a silicone mat (such as Silpat ). Spray with cooking spray. Cut the tortillas in half, then cut each half into three wedges. Place on the pan in a single layer without overlapping and squeeze the lime over them. Sprinkle with salt. Bake for 10 minutes, then spray tops with cooking spray. Bake for another five minutes. Keep an eye on the chips because you don't want them to overcook. Take out the crispy chips and return the rest to the oven for two - three minutes, or until just crunchy and slightly brown.
Enjoy!
FOOD
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Cooking
Lime & Salt Tortilla Chips: Recipe
Corn tortillas come in such huge bags, I don't know how can you possibly use them all. Buying one of those packages, though they are cheap, is a major commitment in my house. It means weeks of enchiladas, tacos, chilaquiles and when I run out of ideas, tortilla chips or totopos as they are known in Mexico. I love the word totopos, even though it sounds a bit too much like the Italian name of a certain well-known cartoon mouse.
Traditionally totopos are tortillas cut into triangular wedges that are deep fried in oil. If there is one thing I just can't bring myself to do, it's deep fry anything in oil. I just can't. Don't ask me. So here is what I do instead, I bake the tortillas. Baking doesn't make them as light, crispy and decadent as frying, but they are still yummy and as a bonus you can enjoy them with very little guilt.
If you look for tortilla chips in the store, you'll find they come in all kinds of flavors. With a little experimenting I found you can make great lime and salt flavored chips with--you guessed it, lime and salt! Eat them plain, with salsa or with toppings like guacamole, refried beans and crumbly Mexican cheese. Are you getting hungry yet? Because I sure am.
Lime & Salt Tortilla Chips (totopos)
serves two
Ingredients
5 corn tortillas
oil or cooking spray
1/2 lime, or about 1-2 tablespoons juice
kosher salt (about 1/2 teaspoon)
Instructions
Preheat the oven to 375 degrees. Cover a baking sheet pan (or two smaller cookie sheets) with tin foil or use a silicone mat (such as Silpat ). Spray with cooking spray. Cut the tortillas in half, then cut each half into three wedges. Place on the pan in a single layer without overlapping and squeeze the lime over them. Sprinkle with salt. Bake for 10 minutes, then spray tops with cooking spray. Bake for another five minutes. Keep an eye on the chips because you don't want them to overcook. Take out the crispy chips and return the rest to the oven for two - three minutes, or until just crunchy and slightly brown.
Enjoy!
FOOD
- Whole Wheat Mini Pizza: Recipe
In an attempt to eat more whole grain this year, I've switched to whole wheat versions of products I used to buy in more refined form. I buy whole wheat pasta, whole wheat tortillas and whole wheat bread. It's important to make sure wheat bread...
- Viva Mexico!
An all-inclusive resort. Included are not just food and drink but "activities". The advertised snorkeling trips have been long been cancelled (though you can borrow the snorkeling gear and search the pool for fish) and the bikes all have flat tires....
- Layered Tortilla Casserole With Guacamole
This gloppy mess was good, took little time to make, and was practically a deconstructed chillaquiles. Getting a helping hand from store-bought items, this comes together in no time. Tortillas in a baking dish, topped with a mixture of refried (vegetarian)...
- Sausage And Black Bean Burritos
Recipe from Food & Wine... Italian sausages (Boca sausages for me), cooked with smooshed black beans, adding shredded cheese, tomato, onion and lime juice. Spread over a tortilla, top with cheese. Roll up and place in a baking dish; bake about fifteen...
- A Quick One While He's Away...
(bonus points to anyone who gets that reference...) From the very slim (as in thickness, no indication of the recipe content!) book Brunch, a quick and yummy BLT Tortilla Panini! I love recipes like this. Place bacon on a tortilla, top with sliced tomato,...