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Tortilla Flat: Homemade Tortilla Chips

July 10, 2012

I’m living in Toronto for the summer, and happen to be located in a largely Latino neighbourhood (St Clair West just east of Dufferin). There are a few Latin-American grocery stores in the vicinity and my favourite by far is “La Tortilleria.” They sell lots of Mexican foods (including Mexican cheeses which can be quite hard to find otherwise), but their specialty is house made, fresh tortillas. They are wrapped in paper when still warm and smell so delicious that I usually eat one plain on the walk home. Best of all, they cost a wopping 1.99$ for 20 tortillas. The only downside is that it can sometimes be hard to use 20 fresh tortillas before they start going stale. The solution: home-made tortilla chips!

(Oh, and in case you haven’t heard of it already, this week’s literary pun refers to John Steinbeck’s 1935 novel  Tortilla Flat).

  • Tortillas
  • Olive or canola oil
  • Salt
  1. Preheat the oven to 350F.
  2. Now you basically have to brush both sides of the tortillas with oil and sprinkle salt on them. Here’s how I do it: put a drop of oil on a cutting board and, using a pastry brush or the back of a spoon, spread in a roughly circular shape. Place one tortilla on this circle. Brush a drop of oil on the top of this tortilla and sprinkle lightly with a pinch or two of salt. Place a tortilla on top of this one. Brush oil on the top of it and sprinkle salt. Repeat the stacking, oiling and sprinkling until you have a big ‘ol pile of dressed tortillas.
  3. Cut the whole stack into 4 (or 6 or 8) pieces like a pizza. Spread the triangular pieces out on a cookie tray and bake for about 10 minutes, or until hard and crispy. Serve with guacamole, salsa fresca or on their own.
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