There are almost always chips and salsa on the spread at get-togethers, parties, or game nights. As far as effort goes, the duo ranks right up there with a liter of Coke – until you hit the chips section. How did tortilla chips become so diverse? Surely it’s easier for the party guest who volunteered to make cupcakes from scratch than the one who has to buy and make nachos.
Mexican chefs have the best recommendations for tortilla chips, whether cooking in their restaurants, making cookbook recipes, or simply eating them at home. So, what do they keep in mind? Follow these three steps for perfect tortilla chips every time.
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Look For The Perfect Thickness
Consider thickness when scooping up guac, so your chip doesn’t break. It’s hard to keep chips from breaking, and they lack corn flavor. According to Mexican recipe website ‘Mexico In My Kitchen’ founder Mely Martinez, thicker chips are closest to a homemade tortilla chip. Rather than overpowering salsa or guac with an overly thick chip, the perfect tortilla chips wouldn’t be too brittle or thick.
Look For Chips Made With Yellow Corn.
Suitable for soup, chilaquiles, and Sopa Azteca because they are higher in B vitamins. Yellow corn makes the best chips. When fried between 375°F and 400°F, yellow corn tortillas are super crispy and delicious. They also hold salsa perfectly, make great soup toppings, and have exquisite flavor.
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Look For A Short And Simple Ingredients
List
Short and simple ingredients are critical to the perfect tortilla. The shorter the ingredient list, the more homemade they taste. Mexican chefs don’t recommend eating dyed, lime-flavored, or any artificial flavors that might overpower the natural flavors.