A week of tortillas: Homemade tortilla chips and mango salsa

These homemade tortilla chips are simply delicious and this mango salsa will rock your world. I am unsure which deserves the spotlight because both are so good.

BeFunky_WP_002020.jpg

This is a week of tortillas, so I guess the tortilla chips have the spotlight this time. But seriously, make this salsa because you need it in your life. Trust me.

BeFunky_BeFunky_WP_002021.jpg

Actually to be fair, I am going to showcase both recipes today because they both are winners and deserve all the spotlight action they can handle.

BeFunky_WP_002013.jpg

I made the tortillas from scratch and used wheat flour instead, that is why they are a deep brown color. Feel free to use the original tortilla recipe or if you are in a rush, use store bought ones instead.

Ingredients (tortilla chips):

tortillas
4 tablespoons butter
3 tablespoons olive oil

Ingredients (mango salsa):

1 peeled, seeded and diced mango
1 peeled, pitted and diced avocado
3 medium diced tomatoes
1/2 medium diced cucumber
1/2 chopped onion
1 seeded and finely chopped jalapeno
1/2 cup chopped fresh cilantro
juice of whole lime
3 cloves minced garlic
3/4 teaspoons salt
3 tablespoons olive oil

BeFunky_WP_002012.jpg

Directions:

If using store bought tortillas, cut into desired shape. If making the tortillas from scratch, roll the dough out as thin as you would like your chips to be (thinner = more chip like and thicker= more pita like) and cut the dough into the desired shape (rectangle, squares, rounds, triangles etc). Don’t worry about rolling them into individual tortillas, just roll one large tortilla to make it easier on you. I personally really like the chips either way but when you make them a little thicker they are a perfect pairing to homemade meatless pâté or your favorite hummus.

In a medium sized pan, heat 2 tablespoons butter and 1 tablespoon olive oil.

Use a fork to press indents on the flattened tortilla dough (this keeps large air bubbles from forming as the dough cooks).

BeFunky_WP_002010.jpg

Slowly add the first batch of tortilla dough to the heated pan. After they are browned and crispy, remove from heat and repeat process until all the chips are complete. Half way through cooking you will probably need to add the remaining butter and olive oil to the pan.

After the chips have cooked, do not worry about adding salt because the dough has enough salt.

Now make your new favorite salsa.

BeFunky_WP_002004.jpg

First, let’s appreciate all the beautiful veggies you are about to consume.

BeFunky_WP_001997.jpg

Seriously, check this out! Gorgeous, fresh and delicious!

BeFunky_WP_001999.jpg

To make the salsa, simply add all of the ingredients under the salsa heading (they should all be diced, cut etc) and gently mix until well combined.

BeFunky_WP_002005.jpg

Place the chips and salsa in a serving bowl and watch the happy faces of those who dip homemade tortilla chips in the freshest salsa ever.

BeFunky_WP_002016.jpg
great for parties
BeFunky_WP_002019.jpg
perfect bite
Advertisements

2 thoughts on “A week of tortillas: Homemade tortilla chips and mango salsa

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s