Tortilla Chip Cornbread Food

CORN TORTILLA CHIPS

Steps:

• Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
• In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.

TORTILLA CHIP CORNBREAD

Steps:

• Note: pulse tortilla chips in a blender or food processor to get them finely crushed. It's okay if they aren't as finely crushed as cornmeal; just get them as small as you can.
• Mix dry ingredients in a medium bowl.
• In a separate bowl, mix butter/margarine, milk and egg.
• Pour wet ingredients into dry, and stir just until combined. Mixture may be slightly lumpy. Pour batter into a greased 8x8-inch square baking dish.
• Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.

HOMEMADE TORTILLA CHIPS

Steps:

• Frying method:
• Heat a * inch oil in a large skillet. Stack tortillas and cut into 6 pieces with 3 cuts of a knife. Carefully place tortilla pieces into oil and fry until they puff. Remove from oil and let drain on paper towels.
• Baking method:
• Preheat oven to 400 degrees. Brush whole tortillas with oil and cut into chips. Place on baking sheet and bake in oven for 5 minutes. Flip tortillas and bake for 5 more minutes. Cool and store in airtight container.

HOMEMADE TORTILLA CHIPS

Steps:

• Collect the tortillas into 2 tall stacks and cut into 6 even wedges. If frying your tortilla chips, proceed to Step 2. If baking your tortilla chips, proceed to Step 3.
• To fry your tortilla chips, line 2 large baking sheets with paper towels. Set aside. Fill a large cast-iron or other heavy skillet with about 1/2 inch vegetable oil (about 4 cups). Heat over medium until the oil reaches about 350 degrees and is hot but not smoking, 6 to 10 minutes. You can see if it's ready by dipping a tortilla wedge into the hot oil. It should bubble immediately and enthusiastically. Gently add enough tortilla wedges to fill the skillet in a single layer without crowding, and fry for about 1 minute per side, using a spider or a slotted spoon to flip them over, until lightly golden and crisp. (Do not allow them to brown too much or they will taste bitter.) Using the spider or slotted spoon, transfer the chips to the prepared baking sheets. Sprinkle immediately with salt, so it adheres to the glistening chips. Repeat until all chips are cooked, transferring cooled chips to a large bowl and replacing the paper towels as needed. (Let the remaining oil cool to room temperature, then strain and transfer to a bottle to reuse it for future deep frying.)
• To bake your tortilla chips, position racks in the upper and lower thirds of the oven and heat to 375 degrees. Brush 2 large baking sheets with oil or spray with cooking spray. Working in batches, scatter the tortilla wedges on top in a single layer without crowding too much. (The chips should barely overlap.) Lightly brush or spray the tops with oil or cooking spray. Bake for 15 to 20 minutes, remove from the oven, flip the chips and return to the oven, until lightly browned and crisp, another 15 minutes. Remove from the heat. Immediately sprinkle with salt to taste, so the salt will stick to the chips. Repeat with remaining chips.

TORTILLA COOKIE CRISPS

Steps:

• In mixing bowl, add the first six ingredients. Beat on low speed about 2 minutes, then medium speed until blended.
• In another mixing bowl, add flour, soda and walnuts. Mix well.
• Add flour mixture to sugar egg mixture in two portions. Mix after each addition.
• Take out beaters.
• Add crushed tortillas two cups at a time. Mix with spoon. Then add two more cups, mix.
• Make sure that the tortillas are crushed very fine. I have rough crushed and fine crushed and the latter works the best.
• The last two cups mix in, the "dough" will be a little stiff. But mix well.
• Preheat oven 375°F.
• Take heaping tablespoon and drop on ungreased cookie sheets.
• Note: I used a little over a 1/3 cup of evaporated milk this time and it seemed that the cookie dough was creamier.
• Bake 10 minutes light and soft and chewy.
• Bake 12 minutes brown and crispy and chewy.
• Let set 5 minutes then take off of sheets.
• I like to put the cookies on the upper top racks of the oven. It seems to cook evenly.
• Note:.
• Do not use black sheets. Bottoms get too done and tops not cooked enough.
• Servings based on 3 large cookies per person.
• Cooking time is for two sheets at a time.
• Note: You may add cinnamon instead of Chinese Five Spice. Do not use both.
• Note: You may use 1 1/2 tsp powdered anise with the addition of the rum and add a little more brown sugar.