Fresh Tortilla Triangles Recipes

TACO TRIANGLES RECIPE BY TASTY

Steps:

• In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
• Add the lime juice and cook the vegetables until soft, about 5 minutes.
• Seperate the vegetables in three medium bowls.
• To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
• Stir each bowl until everything is incorporated.
• Cut a tortilla in half with a pizza cutter or knife.
• Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
• Fold each corner over the middle, forming a triangle.
• Flip the tortilla triangle over so the seam is down.
• Brush the edge of the tortilla with egg wash and press with a fork to seal.
• Repeat with the remaining tortillas and fillings.
• In a deep pan, heat two inches of oil to 350°F (180°C).
• Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
• Drain the triangles on a rack
• Serve with cilantro, sour cream, guacamole, and salsa.
• Enjoy!

BAKED TORTILLA CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
• In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
• Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
• Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

HOW TO MAKE HOMEMADE TORTILLA CHIPS

Steps:

• Dry the tortillas: The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave. To dry them in the oven: lay them out in a single layer on a baking sheet and bake at 350°F for 5 minutes or 200°F for 10 minutes. Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on how strong your microwave is and how many tortillas you are drying. You don't want them crisp at this point, just as dry as they would be if you left them out overnight.
• Cut each tortilla into 6 triangle shaped wedges
• Heat the oil in the pan: Pour oil into a medium skillet to a depth of 1/8 to 1/4 inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.) Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. (This is where an infrared thermometer comes in handy!) If a small tester piece of tortilla browns too quickly, the oil is too hot. Remove the pan from heat to let the oil cool a bit before continuing.
• Fry the tortilla chips: Place a paper towel on a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer. Use metal tongs, a metal slotted spoon, or long wooden chopsticks to distribute the tortilla triangles. Be sure they aren't overlapping and that all sides get coated with oil. Fry for about 2 minutes until the chips just begin to lightly brown and get firm, and are no longer pliable.
• Move chips to a paper-towel-lined plate: Use the tongs, slotted spoon or wooden chopsticks, remove the chips from the oil to the paper-towel-lined plate. Sprinkle with salt. Place another paper towel over the top of the chips to be ready for the next batch. (Note that as soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower. You can compensate for this by increasing the heat to high. As soon as the chips begin to color, reduce the heat to low, so the oil doesn't overheat in between batches.) Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt. When the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat! These chips are best eaten when warm and freshly made.
• Preheat the oven and cut tortilla chips: Preheat the oven to 350°F. While the oven preheats, cut the tortillas into wedges
• Place on baking sheet: Spread the tortilla wedges out on a baking sheet in a single layer.
• Bake: Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over. Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color. Remove from the oven and let cool. Sprinkle with more salt to serve.
• Cut the tortillas into wedges:
• Line your microwave: Use a paper towel to line the bottom of the microwave.
• Microwave the chips: Working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges. Microwave until the tortilla chips are crispy, but not burnt. The time will vary depending on the strength of your microwave and how many tortillas you are cooking. In our microwave, it's about a little less than 1 minute per tortilla. But start at half of that and add time as needed. Sprinkle with salt to serve. Great with guacamole .

CHILI-LIME TORTILLA TRIANGLES

Steps:

• Preheat oven to 350°F.
• Stir together paprika, achiote, cayenne, salt, lime juice, and oil.
• Put 1 tortilla on each of 2 baking sheets and brush with oil mixture. Cut each tortilla into long thin triangles with a sharp knife.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.

FLOUR TORTILLAS

Steps:

• Whisk 3⅓ cups (417 g) unbleached all-purpose flour, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. baking powder, and 1 tsp. baking soda in a medium bowl to combine. Using your hands, work in 6 Tbsp. lard or vegetable shortening, melted, until incorporated and mixture looks crumbly. Pour in 1 cup plus 2 Tbsp. hot water (about 100°F) and mix well.
• Transfer dough to a surface and knead until it comes together and springs back slowly when pressed, about 5 minutes. Wrap dough in plastic and let rest at room temperature at least 1 hour, or chill up to 12 hours (preferable). If chilling, let dough sit at room temperature 1 hour before making tortillas.
• Unwrap dough and divide into 8 equal pieces (about 99 g each if you have a scale). Working with 1 piece at a time, pull edges of dough up and into center, then rest a cupped hand over dough so your palm and fingers enclose it and slowly work your hand in a circular motion on the counter to shape dough into a ball. Cover balls with plastic wrap to keep from drying out and let rest 30 minutes.
• Working one at a time, roll out each ball of dough on a lightly floured surface, dusting lightly with more flour if needed (use as little as possible) to 11"-12" rounds (they should be thin enough that you can see the counter through the dough).
• Heat a comal or large cast-iron or nonstick skillet over medium-high until smoking. Working one at a time, cook tortillas until charred in spots and bubbles form on surface, 10-15 seconds. Flip and cook until charred in spots on second side, about 10 seconds. Stack and wrap in a kitchen towel to keep warm as you go.

FRUIT SALSA WITH CINNAMON TORTILLA CHIPS

Steps:

• In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
• Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
• Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
• Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
• Serve the cinnamon chips warm with the chilled fruit salsa.

SEEDED TORTILLA TRIANGLES

Steps:

• Preheat oven to 350°F.
• Stir together flax, sesame, and poppy seeds.
• Put 1 tortilla on each of 2 baking sheets and brush with some egg mixture. Sprinkle with seeds to coat, then cut each tortilla into long thin triangles with a sharp knife.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and lightly golden, 15 to 20 minutes total. Transfer triangles to racks to cool. Repeat with remaining 2 tortillas.