I have been in a salsa kind of mood lately. However, whenever I buy store-made tortilla chips, I feel like they are WAY too salty. I’ve made my own chips from whole tortillas before, but never thought it was possible to make tortilla chips from scratch. Then, I came across this recipe for Rustic Beer Tortillas from Brauista. Not only do you get tortilla chips salted to your taste, but they are also made with beer! What more could you ask for? Well, besides someone making these for you!
- 2 1/2 Cups Flour
- 1 Tsp Salt
- 1/2 Cup Rendered And Cooled Bacon Fat (Or Lard)
- 3/4 Cup Warm Beer (Brauista used and Imperial Pale Ale)
- 3 Additional Tbsp. beer
- In a large bowl, combine the flour and salt.
- Add the fat and rub it into the flour with your hands until it forms coarse crumbs and all the fat has been evenly distributed. (TIP: You can use a stand mixer to speed this process up)
- Heat the beer until just warm to the touch. Slowly pour 3/4 of a cup into the flour mixture, mixing with a fork until all of the flour has been moistened. (TIP: Use a little more beer, a tablespoon at a time, as needed)
- Use the stand mixer to help combine the ingredients.
- Knead the dough for about 3-5 minutes or until the dough becomes shiny and slightly stiff but not firm.
- Return to the bowl and cover with a towel, allow to rest for 30 minutes to one hour.
- Pull off pieces of the dough just smaller than a golf ball.
- Roll into balls and place on a plate, continue for the remaining dough.
- Cover the plate with a towel and allow to rest for an additional 30 minutes.
- Heat a griddle or cast iron skillet over medium high heat.
- Using a rolling pin roll the tortillas out until they are thin enough to see through. (TIP: A tortilla press doesn’t work well with flour tortillas.)
- On a lightly floured surface, flatten a ball of dough with the rolling pin, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a very thin consistency.
- Throw onto the griddle and allow to cook until lightly brown, about 1 minute per side.
- Don’t over cook or your tortillas will be crispy. (TIP: You don’t need to add any oil to the pan as there is already enough fat in the dough.
Click here to view 15 Must Have Mexican Salsa Recipes from Delish and you’re ready to start dipping (or scooping)!