make your own: totopos

easy homemade totopos

homemade corn chips

Last year, my husband and I spent two months in Mexico. When we got back home and were showing pictures from our trip to our friends, we noticed that pictures of food were dominating all else! Mexico is such an inspiring place for food lovers to visit. There was not one thing I tried that I did not love. Granted, it helped to have a friend who’d lived there for 6 years bring us to all the perfect eateries! (And it didn’t hurt that almost everything was deep-fried…)

This is the first of many posts that will have been inspired of Mexican cuisine, and in many ways, it is the simplest. Totopos.

Now, totopos can mean different things to different people, but what I know for sure is that every restaurant we went to in Mexico brought fresh totopos (corn chips) with pico de gallo to our table before ordering. They were still warm and so delicious. Honestly, they were better than any corn chips I’ve bought pre-made, and I couldn’t help but wonder, “Can’t I make these?”

Yes, it’s technically cheating, since you can buy corn tortillas, but the result tastes amazing and you are still making your own corn chips! Just try it, you will see it is super simple and muy impresionante!

So, start with a bag of corn tortillas. From this pic you’d think I took a bite out of the top one… but, I promise it just kind of tore off that way! …

corn tortillas

Slice the tortillas in quarters, then slice again. Then stack them one on top of the other just for fun! Like this:

making corn chips from tortillas

OK well that step is not actually vital in any way… but moving on! In a frying pan, pour enough vegetable oil to come up about an inch, let’s say. (It really doesn’t take much!) Heat over medium heat until it sizzles when tested with a piece of accidentally torn tortilla. In batches, fry your tortilla triangles like so:

make your own corn chips

They will fry quickly! We’re talking, 20 seconds type quickly (approx.) or until they look like this:

fresh totopos (corn chips)

Well goodness me aren’t those perfect corn chips? Hot off the pan? Fabulous!

Transfer chips to paper towel to absorb excess oil.

Typically you could squeeze fresh lime juice and sprinkle with a bit of salt. Perfecly simple and simply perfect! In this version you zest one lime and combine with sea salt. Sprinkle over totopos and serve while still warm with some spicy guacamole! ¡Qué rico!

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