One of the foods most associated with the Mexican culture is the tortilla chip.

For years people have gone to Mexican restaurants to get their fill of tortilla chips with salsa, or queso cheese. In fact, a tortilla chip is often an absolute favorite dipping tool. Tortilla chips are so popular that non-Mexican restaurants also serve them as a starter before the appetizer or meal.

The tortilla chip has become a must for any Mexican themed event, almost any party whether it’s themed Mexican or not, and, loved by many, it’s even a favorite after-school snack! The article below from eHow Food gives clear instructions on how to make your own tortilla chips from the comfort of your home.

How to Make Tortilla Chips From Scratch

By Annie Mueller, eHow Contributor

Homemade tortilla chips have a fresh, earthy flavor.

If you already have a great salsa recipe, whip up a big batch and have it ready. It will be gone as soon as these chips are cool enough to handle. Homemade chips and salsa are one of the best finger foods for parties, and go well with anything from cream cheese wontons to baked chicken wings with buffalo sauce.

Instructions

1. Get your masa harina and other supplies. Masa harina can be found at most larger grocery stores, or you can buy it Mexican markets or order it online.

2. Mix about 3 cups of the masa with about 1/2 tbsp. of salt and enough water to make a thick dough. You can stir in a little vegetable oil, if you want, but that is optional. Taste the dough and add more salt if needed, but don’t get the dough extremely salty. You’ll be sprinkling salt on the surface of the chips later.

3. Divide the dough into small 2-inch balls.

4. Using wax paper and a tortilla press or a couple of heavy pans, press the dough balls into rounds as flat as you can get them.

5. Heat up a sauté pan or skillet until very hot; fry each tortilla until lightly browned, about 30 seconds per side.

6. Cut each tortilla into wedges when cool enough to handle.

7. Turn on the deep fryer, or heat up to 3 inches of vegetable oil or shortening in your deep sauté pan.

8. Fry the tortilla wedges in small batches. Don’t overcrowd. Keep a very close eye on them; it doesn’t take long to get them crispy and golden. Flip them if you need to. When done, remove each batch to a pan with coated with paper towels so they can drain.

9. Sprinkle the tortilla chips with salt. Bring out the salsa, turn on some merengue music, and eat up.

Tips & Warnings

For an easier version that’s not quite from scratch, buy large flour tortillas and follow the process from Step 6 onward. You can do the same with corn tortillas, if you prefer.

Be very careful with the deep fryer and/or hot oil in the sauté pan. It’s easy to get burned. The oil will be popping. Be sure all children and pets are a safe distance away, and don’t wear big sleeves or loose clothing that could get dragged through the oil. Wear oven mitts when handling the hot pans, and use tongs to move the chips around in the fryer.

Every party can be made better by simply having a bowl of tortilla chips and some type of dip. With the help of this article you can now make your own tortilla chips and get adventurous by trying some different methods and spices to make your tortilla chips unique.

So now that we’re all craving tortilla chips, stop by any of our twelve Acapulcos locations throughout Massachusetts and Connecticut to have your share. Our salsa and guacamole are completely house made, and, in our humble opinion, worth the trip!