Tortilla

i live in uganda where will i find tortilla chips or a recipe?

want to serve nachos in restaurant but can not find tortilla chips.

Public Comments

1. Make your own.
   
   
   
   Corn Tortillas and Tortilla Chips
   
   
   
   Serving Size : 12
   
   
   
   1 1/2 cups Masa harina *
   
   2 teaspoons Salt
   
   2 teaspoons Vegetable shortening
   
   1 1/4 cups Water
   
   
   
   
   
   
   
   
   
   
   
   * Masa harina - A flour made from dried corn, which is combined with liquid and used to make corn tortillas and tamales. Masa harina is available in many grocery stores and may be stored in an airtight containers or in a freezer.
   
   In a medium bowl, stir together the masa harina and salt. In a small saucepan over high heat, bring the lard of shortening and water to a boil and stir until melted. Pour this liquid into the masa harina and blend well with a fork or pastry blender. Knead on a lightly floured board until smooth, about 5 minutes.
   
   Divide the dough into 12 pieces and roll each into a ball about 1 inch in diameter. Roll out the dough between pieces of parchment or waxed paper until the dough is paper thin and about 6 inches in diameter.
   
   Heat a large cast iron or other heavy skillet over high heat until very hot. Remove a circle of dough from the paper and place it in the hot skillet. Cook until brown on one side, about 30 seconds, turn and brown the other side. Keep warm in a cloth towel. Repeat until all the tortillas are made.
   
   
   
   TORTILLA CHIPS
   
   
   
   Cut tortilla into 8 wedges; set aside. Pour oil into a heavy saucepan or skillet to a depth of 1 inch Over medium high heat, heat to a temperature of 375 degrees F, or until a tortilla chips browns in 60 seconds.
   
   Drop the tortilla wedges into the hot oil in batches and cook for 1 to 2 minutes, or until they turn golden. Drain on paper towels. Let cool and store in airtight containers.
   
   Source: Southwest Cookbook
2. Masa harina may be difficult to find outside of the western Hemisphere so here is a recipe for flour tortillas and how to make tortilla chips from them
   
   
   
   Flour Tortillas
   
   Serving Size : 12
   
   
   
   4 cups Unbleached all purpose flour
   
   2 teaspoons Salt
   
   4 teaspoons Baking powder
   
   2 tablespoons Vegetable shortening
   
   1 1/2 cups Warm water or more if needed
   
   
   
   In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the lard or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.
   
   Divide the dough into 1/4 cup (3 oz) portions and form them into balls.
   
   Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
   
   Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
   
   Remove from the skillet and keep warm in cloth towel.
   
   Source: Southwest cookbook
   
   http://www.dianaskitchen.com/page/bread/tortilla.htm
   
   
   
   Fried Tortilla Chips
   
   Even though the supermarket provides a bewildering array of choices when it comes to tortilla chips, these are worth the effort.
   
   8 fresh corn tortillas (the best ones you can find)
   
   oil for frying
   
   salt to taste
   
   Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about an inch of oil in a large frying pan over medium-high heat to 350°F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned (about 1 minute or less). Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.
   
   http://www.texascooking.com/recipes/Ftortillachips.htm
3. If you have access to corn tortillas......Then cut into 4 pieces (slices like a pizza) drop them in a deep fryer, remove when golden brown and hard. Lay on paper towel (to soak up excess oil) and salt! Wala! We do this all the time! They taste best when hot!