Seeing that we are only days from the SxxperBowl, I thought it was only appropriate to do a fun nacho recipe this week. If you have never made chips before, you are in for a treat. Just be mindful that you are working with hot oil and it will be just fine, promise. Pair these guys with fixins including melted colby/cheddar/monterey jack cheese, diced jalapenos, turkey chili (for moms + aunts), ground beef, guac and of course crema and you will be in nacho heaven. Or a stoner’s paradise…
Homemade Corn Chips
– Corn Tortillas, cut into 1/8ths or whatever shapes work for scooping and holding toppings
– Vegetable (not Olive) Oil
– Sea Salt
– Heavy Cast Iron Skillet
1. Heat oil in skillet to 375 degrees (use this candy/oil thermometer, it’s a good investment.) This is the most important part of the entire recipe. If your oil is too cold, you get soggy droopy ass chips. If it’s too hot, there will be an off/burnt taste. So make it 375. On the mark.
2. Pat corn tortillas dry and drop them in 375 degree oil in SMALL BATCHES. If you add too many at once, the temperature of the oil will drop too quickly and the chips will be soggy.
3. Let chips fry for approx 1-2 minutes or until they turn sorta brown.
4. Once browned and golden remove them from pan (I recommend a spider and not a fork or whatever, as we are talking about hot oil here) and place them on a paper towel to drain. The longer they sit in their own oil after cooking they less crispy they will be. Try to pat them dry after they get out of the pan.
5. Work in small batches (adding and heating new oil as necessary) until all tortilla pieces are crispy/brown/delicious/dry.
6. Toss in bowl with sea salt and ENJOY!
Spicy Roasted Tomato Salsa
– Bunch of Roma Tomatoes, quartered
– 1/2 red onion, finely chopped (this will be raw so you don’t want the pieces too big)
– 2 jalapeno or chili peppers, seeded and very finely chopped
– 1/2 cup chopped cilantro
– Splash of vegetable oil or olive oil or both
– Splash of lemon juice or red wine vinegar or both
– Salt/Pepper to taste
1. Broil tomatoes for approx 5-7 minutes in broiler, turning a few times. Carefully remove from oven with tongs and place into a secure, heat proof container that has a lid. You are basically going to close the lid of the container and let them steam for about 25 minutes.
2. Once steamed, remove tomato skins and combine with rest of the ingredients. You done!
Fork The World,