The other day, the kids were watching Despicable Me 2 again. So the tortilla chip hats got brought up again. Only this time, Pikachu needed a tortilla chip hat (as per Spud’s request).
The last time I made chip hats, they worked ok and tasted pretty awful.
This time, I got to wondering if a mix of corn flour and wheat flour would make the difference and it absolutely did! Corn flour lent the classic tortilla chip flavor, while the wheat flour made the dough easier to work with. While I felt I could roll the tortillas on the counter, they were still pretty sticky and uneven. They were easier than corn tortillas (which require a tortilla press for sanity or pieces of waxed paper as an infuriating hack) but not as easy breezy as flour tortillas. These are basically the best of both worlds (especially if you’re making chip hats!)
Half Corn-Half Flour Tortillas
Recipe adapted slightly from Hispanic Kitchen
2 cups all purpose flour
2 cups Masa Harina (corn flour)
2 teaspoons salt
2 teaspoons baking powder
2/3 cup vegetable shortening
2 cups warm water
Place the flours, salt, and baking powder into the bowl of a food processor fitted with the dough attachment and mix. Add the shortening and process until mixed. Finally, add the water and process until a dough ball in formed, pouring out and kneading by hand until it comes together (if needed).
Divide the dough into 2-ounces pieces. Cover and set aside for 10-15 minutes.
Heat a dry skillet over medium heat. Roll a dough ball as thin as possible. Place in the heated skillet and cook for 30-60 seconds or until the bottom begins to brown and the top begins to bubble. Flip and cook for an additional 30 seconds of until browned. Repeat with the remaining dough balls.
To make tortilla chip hats, invert a muffin tin and spray with non stick spray. Roll a dough ball thin, and drape over a well of the muffin tin to form a hat shape. Bake in a 350 degrees oven for 10 minutes or until just beginning to brown. Cool before removing from tin.
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