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Posted: 29 January 2010 at 11:41 |
My dad invented these things back when I was about 8 years old, way back in the early 1970's. He was tired of all the tortilla chips being fried, and since he loved them, decided to try his hand at making some without frying and thus, Aztecs were born, the name he gave to his oven baked tortilla chip.
Aztecs are great since they are sturdy enough to support the thickest dip without snapping, are fat-free and salt-free and taste great. They're also a lot cheaper than the wimpy store bought tortilla chips and healthier for you. Cut up corn tortillas into quarters like this- Place them on a cookie sheet and bake them at 415F for 8 to 12 minutes or until they are brown as you like them-
Here's how we like them, just out of the oven-
Pile them in a big bowl to cool. They keep for days in a ziploc bag, too. You can also squirt lime juice and salt over them before baking for a different taste. Great stuff for the football games...
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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made a huge mess of these last night for the superbowl today. they turned out great! just the right strength and texture, and it is nice to know that they weren't fried!
we sprinkled a little lawry's on them before going in the oven and they came out with a good taste. to those who want to try it this way, please know that a little goes a long way and only a very light dusting is required - the end result is worth it and the chips take on a great, tex-mex flavor without any heat. next time, i'd like to try a little chili powder as well.
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Hey good to hear you made them, and nice touch with Lawrey's, that's good stuff. Did your kids like them too?
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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yep - everyone seemed very happy with them - in my mind they have a much more honest and wholesome flavor!
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Glad to hear that! The beautiful Mrs Rivet wanted to know how you kept
the seasoning on the aztecs. We have to spray some lim ejuice or
something to get the salt or stuff to stick. Did you?
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i dind't spray anything on, although it definitely crossed my mind. the tortillas were a bit moist in their storage bags (i forget the brand, but they were jsut your typical big stacks of corn tortillas with both english and spanish on them - yellow corn), and when i dusted them with the lawry's, it seemed that about half of what i put on seemed to stay and "melt" into the chips a bit. after each batch, there was a little lawrys left on the pan - i shook most of it off, but left a little on so both sides of the chips would get a little seasoning. my impressions are that it worked well. the seasoning isn't quite as strong as the "salt" on store-bought tortilla chipe, but the full-flavor of the lawry's remains, and it seems that it worked out just right!
i just got to thinking, lawry's does have a little sugar in it as well ~ this might account for the "melting" effect. Edited by TasunkaWitko - 07 February 2010 at 13:37 |
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Sounds about right- and yes you must have gotten some real fresh
tortillas with some moisture in the bag like that, good for you! I'll
keep lawrey's in mind next time I make some. I've only used lime juice
and salt, and a chili powder mix once.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i think something that would be really good is to dust on an envelope of chili seasoning (or a person could make their own). i'm talking about the envelopes that you see in the gravy section which contain chili powder and of course a bunch of other good stuff. is this the same thing you tried?
another really good one might be an envelope of taco seasoning mix (or, once agian, make your own.
these would probably be great, with or without the lime juice.
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The chili seasoning I tried was from a jar, I forget what kind. It was
okay, nothing great. I would tend to stay away from any
taco-seasonings. To me they are way over-salted and not that great
unless mixed into meat and the sauce, but that's opinion only.
My favorites have been lime juice and plain morton salt, or lime juice and Dragon's Dust hot pepper powder that I order from Oregon. That stuf is hot, but good! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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old el paso makes a low-sodium taco seasoning that we use alot, and that would proably cut down on any over-salting. i might give it a try and see how it goes. after all, it can't be any saltier than lawry's and would hopefully offer a great mexican taste.
if i try it, i'll let you know how it works!
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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Made some of these today. I had trouble getting them both crisp and strong without burning, might be because I'm without fan bake? They were yummy anyway.
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kai time!
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Not sure what you mean by "fan bake". These go in a normal oven. About 410 F or 210 C. Nothing else needed, just bake them for about 10 min or so (give or take) and pull them out.
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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You know how most modern ovens have a fan in them to recirculate the air? This one doesn't. On some ovens you can select bake or fan bake.
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kai time!
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Nope, no fan. Just a standard heat-and-eat American oven. 410 F for 8-10 minutes with my eye close to the window on the door. Your's does have a window in the door, right?
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