Mexican food is a great staple as it is so quick and easy, and most of the time we have all the ingredients in the house to make a couple of different meals. When we started going plastic packaging free, brought corn chips and tortillas were among the things that we were having to find alternatives for... so here it is, a recipe that covers both. And if you want to take your Mexican cooking skills to the next level, you can invest in a tortilla press to save you and your muscles the difficulty of rolling out those tortillas as flat as can be.
1 1/2 cups fine yellow corn flour/ corn maize
1 cup white flour
1/2 tsp salt
2 tbsp oil
3/4 cup warm water
Combine dry ingredients and add oil. Add water while kneading, until dough doesn't stick to your hands.
For corn chips: roll out like a pizza base in two batches. Brush a little oil over and sprinkle salt (optional). Transfer onto a baking tray and then slice into triangles with a dough cutter. Pull them slightly apart and place in a preheated oven. Bake at 190C for 5 minutes.
For tortillas (photos to come): roll a small ball of dough, place on a lined press (or roll out with a rolling pin). Place in an oiled hot skillet. When it starts to blister turn over (about 1 minute.
Once cooked stack inside a moist cloth inside a plastic container to stop them drying out breaking when folding.