Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Tortilla chips


ldubois2
 Share

Recommended Posts

Did a search and found no evidence of this topic. Was wondering, when you purchase tortilla chips to go with salsa or guacamole, what chips do you buy? In the midwest, the best brand so far is "El Ranchero" - green bag, with salt.

Link to comment
Share on other sites

That's a good question. There appear to be a lot of local and 'house' brands around. Here in Texas we can get 'Fiesta' which is the house brand of Fiesta Markets, El Galindo, which is a large tortilleria chain, etc. Of course there are innumerably morphed shapes bagged by Frito-Lay.

I would suggest looking for a tortilla maker in your area - they often sell chips, and usually are the best ones around. Here in Dallas we go to Luna's Tortillas; in Austin, El Rio. Also, you can make your own - just use the thinnest tortillas you can find. The thick corn ones come out like armor plate!

Theabroma

Sharon Peters aka "theabroma"

The lunatics have overtaken the asylum

Link to comment
Share on other sites

Hi lldubois 2, Interesting question because it touches on lots of differences between Mexican and Mexican-American food. So here's how I see it from a Mexican perspective.

You can buy american-style tortilla chips here in the supermarkets. I don't, and I don't know who does. Mexicans in general do not eat salsa and chips, as I am sure you know, and so far as I can see guacamole remains primarily a sauce and only secondarily a dip, at least in home cooking.

So chips are used primarily to decorate beans and to make chilaquiles. The common wisdom among Mexicans is that the worst tortillas (that is the thickish machine-made ones) make the best chips. And here I have one of my few differences with Theabroma because I agree with this judgement. If a little stale, they fry up nice and flaky. So buy some of these, cut them up, heat your oil, dump them in, and leave for about five minutes. You will know when they are done because they stop sizzling.

These are great with just salt. I would prefer them with salsa to the very thin and to my mind tasteless bagged chips. And they have the heft to absorb sauce, turn meat, and make great chilaquiles.

In Mexico the big supermarket chains sell their day-old tortillas prepared this way. They are pretty good.

Rachel

Rachel Caroline Laudan

Link to comment
Share on other sites

Ain't nuttin' like a good, fresh tortilla chip with guacamole or a simple salsa.....The store bought chips suck the big one....as mentioned above, look for a local tortilla shop and buy some of the best ( and freshest) chips your taste buds will ever come across.

Here in San Diego, we are fortunate to have many great place to buy chips that are still warm....

I recommend Tortilleria Lily on University Ave near 43rd St-- just walking into the shop is a head-trip with the aroma of freshly cooked corn tortillas that promises earthly delights.

"We do not stop playing because we grow old,

we grow old because we stop playing"

Link to comment
Share on other sites

  • 1 month later...

Yes, they are sort of Americanized, which is good news for American shoppers. While you will find chips here in Mexico, in my grocery-shopping experience they are not as good as what you can get commercially in the U.S. (Fried tortillas are not really the same thing as chips -- they've got a different consistency, heavier, oily).

I love the blue chips made by Garden of Eatin'. They also make other organic versions in red corns, and soy etc...

FritoLay has actually come out with an organic blue chip through their Tostitos brand. I'm not one to plug big corporations, but this is very good -- not too oily, not to salty. If you can't find the Garden of Eatin' ones, these are great too.

A note -- these aren't good because they are organic, they are the best chips, in my opinion, and organic as an added bonus.

(Another thing -- don't try to make chilaquiles with these, they'd fall apart. You need those armor-plate deals so they stand up to stewing in sauce. These are just for chip-n-dip situations)

Edited by CookingFire (log)

Will Thomson

CookingFire.com

Link to comment
Share on other sites

 Share

  • Similar Content

    • By gulfporter
      Grilled fish recipe from Mexico. 
       
      Pescado Zarendeado
       
      4 large dried ancho chiles 2 dried chiles de arból (omit if you prefer a milder sauce) ½ small onion, chopped 8 ounces canned tomato sauce 4 garlic cloves, peeled and sliced 3 tablespoons Ponzu sauce (or substitute ½ soy sauce, ½ lime juice) 3 tablespoons Worcestershire sauce ½ teaspoon salt ½ cup mayonnaise 2 kilos Pargo blanco or red snapper (huachinango) one 2-kilo fish or two 1-kilo fish. Butterflied from the belly out.  Remove and discard the stems and seeds from chiles. Place the chiles in a bowl and cover completely with boiling water and then soak for 40 minutes.
      Remove the chiles and place in a food processor with ½ cup of the soaking liquid, the onion, tomato sauce, garlic, Ponzu, Worcestershire and the salt. Process until very smooth. Sieve the mixture into a bowl, then add the mayonnaise and blend.
      Set aside 2/3 cup of the blended sauce to serve with the cooked fish. The rest will be used to prepare the fish for the grill.
      Slather the flesh-side of the fish with the sauce and then place, skin-side down on a hot charcoal or gas grill. Cooking time will vary depending on the size of the fish. (About 15 minutes for a one-kilo snapper on my gas grill at medium-high, lid closed).
      Place cooked fish on a large platter; use a spoon to remove the flesh.
      Serve with fresh tortillas and pickled onions. Pass the reserved sauce.
      Pickled Red Onions
      Thinly slice a medium red onion into a glass bowl, toss with the juice of a large lime, one or two finely minced serrano chiles and ¼ teaspoon salt. Best if marinated overnight in the fridge.
    • By cyalexa
      Salsa Para Enchiladas  
      3 ancho chiles
      2 New Mexico chiles
      2 chipotle chiles
      1 clove garlic, sliced
      2 TB flour
      2 TB vegetable oil
      1 tsp vinegar
      ¾ tsp salt
      ¼ tsp dried oregano
      2 cups broth, stock, or (filtered) chili soaking liquid
      Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
    • By Kasia
      My quesadilla
       
      Today I would like to share with you the recipe for a dish which meets holiday requirements. It is easy, and it doesn't need sophisticated ingredients or an oven. A frying pan is enough. Quesadilla, the dish in question, is a tortilla with melted cheese. The rest of the ingredients you choose at your discretion. Red beans, pepper, chorizo or fried meat all work brilliantly. I added fried pieces of turkey leg. Thanks to this, my dish could be a holiday dinner.

      Ingredients (for 2 people)
      4 tortillas
      300g of turkey leg
      half a chili pepper
      half an onion
      1 clove of garlic
      2 tablespoons of oil
      200g of tinned sweetcorn
      200g of tinned red beans
      fresh pepper
      200g of mozzarella cheese
      salt and pepper

      Cube the meat. Fry the diced onion, garlic and chili pepper in oil. Add the spiced-up-with-salt-and-pepper meat and fry on a low heat until the meat is soft. Cube the pepper. Drain the sweetcorn and red beans and slice the mozzarella cheese. Put the tortilla into a dry, heated pan. Arrange the meat, sweetcorn and red beans on it. Cover with the slices of the mozzarella cheese and the second tortilla. Fry on a low heat for a while. Turn it and fry a bit more until the cheese has melted. Put it on a plate and cut it into triangles.

      Enjoy your meal!
       
       
       

    • By Pierogi
      Mexican Rice
      Serves 4 as Side.

      1 T olive oil
      1 small onion, finely chopped
      2 cloves garlic, pressed or minced
      1-1/2 c long-grain rice
      3 c low-salt chicken broth or stock
      2 med-size tomatoes (about 12 oz total), chopped
      1 can (4&1/2 oz) chopped green chilies
      1 tsp chili powder
      1/2 tsp salt
      1/4 tsp pepper
      1/2 c fresh chopped cilantro
      1/2 c pimento-stuffed green olives, sliced

      Heat oil in 4-quart saucepan over med-high heat until hot. (Make sure you use a large enough pot, I tried to make it fit into a 3&1/2 quart pot and it was very tight). Add onion & garlic, cook until soft. Add rice, and stir well, cook, stirring occasionally, until rice toasts a bit and turns golden, about 3-5 minutes. Add broth, tomatoes, chiles, chili powder, and S&P. Cover, bring to a boil, reduce heat and simmer, covered, until rice is done, about 25 min. You may have some liquid still left.
      Turn off heat and stir in cilantro and olives, Cover and let stand for 10 minutes.
      Keywords: Side, Rice, Mexican, Easy
      ( RG2089 )
    • By chardgirl
      Greens Tacos
      I like to make these for breakfast or lunch: I try to eat dark leafy greens most days one way or another.

      3/4 lb greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots' in the fridge to be munched on later. the greens are good to eat, but
      2 tsp cooking oil
      2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek.....)

      Pinch red pepper flakes or cayenne
      2 T cream cheese
      4 small corn tortillas or 2-3 larger flour ones

      Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.
      Keywords: Vegetables, Easy, Vegetarian
      ( RG1521 )
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...