I m Trying a home made Tortilla Chips starting from yellow corn,?

Question

I m Trying a home made Tortilla Chips starting from yellow corn,
I did the cooking _ with lim_ , steeping , grinding, toasting and frying.
The end product is always hard not crunchy like the one we buy from the supermarket.
Anybody can tell me why ?? and how can I make a crunchy tortilla chips ?

Do you have any suggestions ?

If you are wondering why I m trying to cooke home made Tortilla Chips !!
Simple I am dreaming of starting my own Tortilla Chips Factory .[/b]

Answer 1

How much shortening did you use? I've talked techniques with a couple of Latino cooks, and they gave me exactly opposite tips. One said the trick is to use commercial lard, not Crisco. The other said use home made lard, not commercial. The reason was commercial lard is hydrogenated. Put a little water and pork fat in a pan and bring to a boil. Let cook for 10 to 15 minutes and remove any solid fat remaining. Pour the liquid into a fat separator (a device that looks like a measuring cup, but has a tube that extends to the bottom of the cup). Let the liquid sit for a few minutes so it can separate. Carefully pour slowly (you are pouring off the water from the bottom leaving the pork fat on the top). Use this fat instead of shortening to make your tortilla chips.

Answer 2

Mostly, because the tortillas you are used to eating are made from massa harina, a fine maize flour, not with fresh corn.

You can get massa harina in many grocery stores which stock Mexican food, especially in cities with large Latino populations.

It's easy. You mix the harina with water, as if you were making a pie pastry, and roll out very thinly and cut. You will probably need to flour your hands and rolling pin to get the tortilla to the right thickness.

One thing you did not mention is how you fried your tortillas. They must be deep fried in (preferably corn) oil, not shallow fried. I use a "professional" deep fryer which has a temperature gauge for mine now, as I never had much success with a normal sauce pan on a stove top. The oil must be at exactly the right heat; otherwise the tortillas will either burn or not get crispy.

If you are a tortilla lover (and/or a french fry or donut or tempura lover) it is really worth investing in an electric deep fryer (the ones that have the drop-in wire basket). Not only does everything taste so much better, it is so much lighter/less oily than the stuff which is pre-fried and you bake in the oven.

Answer 3

Well when we make chilaquiles at home and it is made with tortilla chips, we just fry the white or yellow corn tortillas that we've cut in either triangles or squares and fry them with cooking oil either corn or vegetable oil and they turn out crunchy...it's no bigee.

Answer 4

TEAR & DEEP FRY keep offered CORN TORTILLAS. those undertaking sort are to thick, they get to annoying. Get the thinner ones they're crispy. I DO it constantly! they're the ideal I EVER HAD. i've got EVEN formed THEM INTO TACO SHELLS (not undemanding without some KINDA mould i PINCH THEM WITH TONGS, have been given TO BE a extra effective way!) OMG! they're extra effective than the resturants! purely drop a team in warm oil, do not fry them to long basically a jiffy they crisp while they cool.