A Tortilla for Cinco De Mayo
Feb 24th is National Tortilla Chip Day. Another food holiday and who doesn’t love tortilla chips. Well, I’m sure some people don’t. But I love them. So on this day, eat as many chips as you want. Or cook something with tortilla chips. I couldn’t find any information on the origins of this holiday, but I did find some information on the origins of the tortilla chip.
The triangle shaped tortilla chip was popularized by Rebecca Webb Carranza as a way to make use of misshapen tortillas rejected from the automated tortilla manufacturing machine that she and her husband used at their Mexican delicatessen and tortilla factory in southwest Los Angeles. Carranza found that the discarded tortillas, cut into triangles and fried, were a popular snack, and she sold them for a dime a bag at the El Zarape Tortilla Factory. In 1994, Carranza received the Golden Tortilla award for her contribution to the Mexican food industry.
Tortilla chips are the quintessential and often complimentary appetizer in Tex-Mex and Mexican restaurants in the U.S. and elsewhere. Their popularity outside of California saw a steady rise in the late 1970s when they began to compete with corn chips, the dipping chip of choice during the first three quarters of the 20th century. They are typically served with a dip, such as salsa, chili con queso, or guacamole. When not served with a dip, the chips are often seasoned with herbs and spices. Although they are now available worldwide, the United States is one of the main markets for tortilla chips. Commercial brand names for tortilla chips include Phileas Fogg snacks, Tostitos, Doritos, and Don Tacos (in Japan).
So why not make your home made chips? It's much more fun to eat food that you made and prepared right?
350 Gms tortillas flour
2 tablespoons olive oil
3 cherry tomatoes - chopped
1 tablespoon capers - drained
1 medium onion chopped
Black pepper to taste
1/2 cup good quality grated cheese
Salt to taste
1. Evenly cut the tortillas into 4-5 medium sized triangles. Brush with olive oil on both sides. Place them on a baking sheet.
2. On top of the tortilla add some chopped onion, chopped cherry tomatoes and olives for each piece.
3. Add a pinch of capers and season with pepper. Sprinkle with cheese.
Towards end add salt to taste.
4. Bake in a preheated oven at 400F for 5 minutes. Serve hot.