How many times have you happened to go to a restaurant and delight your palate with those bizarre corn puffs, typical of Mexican cuisine. Then it was enough to dip them in that red sauce, which looked like a simple tomato, to transform the strange puff pastries into real super spicy volcanic explosions! Did you understand what it is? Well yes, I'm talking about the tortilla chips, which today we will prepare together in its lighter variant: in fact we will cook them in a pan, without frying them!
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Identity Card of the Recipe
- 208 KCal Calories per serving
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Ingrediants
For the tortilla chips
- 150 g of yellow corn flour
- 100 g of white flour of type 00
- 6-7 g of salt
- 90 ml of water
- 3 tablespoons (30 ml) of extra virgin olive oil
For the hot sauce
- 250 g (2 medium) of coppery tomatoes
- 50 g of peppers
- just enough of chilli
- 2 tablespoons (20 ml) of extra virgin olive oil
For the pastry board
- 100 g of yellow corn flour
Materials Needed
- Rolling pin
- Sheets of baking paper
- Stone or non-stick pan
- Pizza knife or wheel
- Sauce pan
- Small bowl for the sauce
- Large bowl
- Wooden ladle
- Latex gloves
- Immersion mixer
Preparation
- First, prepare the spicy sauce: after removing the peel, cut the tomatoes into small pieces, pour them into a saucepan and add the pepper reduced to small pieces. Season with salt, add chili pepper to taste and a couple of tablespoons of extra virgin olive oil. Continue cooking for 15-20 minutes, over very low heat.
Did you know that
To remove the skin from tomatoes, simply dip the whole tomato in boiling water for a few moments. After about fifteen seconds, remove the tomato from the water and cut it with a knife: the peel can be easily removed with your hands.- At this point, we can proceed with the preparation of the corn snacks. In a bowl, pour the white flour, the coarse corn flour and the salt. Mix everything well, add the extra virgin olive oil and enough water to obtain a very soft and moist mixture, which however must not stick to your hands (about 90 ml). If necessary, add more cornmeal.
- Obtain many balls weighing about 30-35 g. Shape each ball with your hands, forming a disk. Place the disc obtained on a sheet of baking paper floured with corn flour; cover the dough with plenty of corn flour and gently roll it out to form a fairly regular tortilla with a diameter of 15-20 cm. With a knife or a pizza wheel, cut the disc into 8 parts to form thin triangles. Proceed in the same way with all the other dough discs.
- Heat a stone or non-stick pan and, when it is very hot, heat the triangles for 3-4 minutes, taking care to turn them often on all sides so that they do not become too browned.
The extra idea
With the same dough it is possible to prepare fantastic tortillas to fill: it will be sufficient to heat the disc of dough for a few moments after having rolled it out with a rolling pin (without reducing it into triangles), but making sure that it does not become too hard. The tortilla, just seared and still soft, can thus be used as if it were a piadina, therefore stuffed for example with chicken, beans and pepper sauce (typical Mexican menu).- At this point, you can serve the lukewarm corn puffs with the spicy sauce aside, previously passed to the mixer.
Alice's comment - PersonalCooker
Typical snack of the Texan-Mexican tradition, the crunchy corn chips (or nachos or tortillas chips if you prefer) are just waiting to marry with this super spicy sauce, which will leave even the most daring palates speechless!Nutritional values and Health Comment on the recipe
Tortillas are a potentially high calorie snack although, to be honest, there is a substantial difference between commercial tortillas and those proposed by Alice. Let's start by specifying that the quality and quantity of the fats used is absolutely in favor of homemade preparation without considering that the homemade preparation does not contain any preservatives! Obviously, since it is a food used as a snack (and not as a derivative of cereals, such as bread), even the “homemade” tortillas should be used in moderation and possibly close to snacks; the average portion of tortillas with salsa is about 50g.
