Corn Tortillas Recipe sudah pasti halalan toyyiba

2 cups masa harina flour (corn flour)
1 cup water
1/2 teaspoon salt

1. Mix flour and salt, then add warm water.
2. Knead until a soft dough forms, adding more water or flour as needed.
3. Tightly wrap dough in plastic wrap and let sit for 10-30 minutes.
4. Divide dough into about 16 balls, about 1/2-inch in diameter each.
5. Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5-inch round using a rolling pin, heavy flat-bottomed pan or tortilla press
6. If the edges of the tortilla are uneven and crumbly, the dough needs a little more water.
7. If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour.
8. Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper.
9. Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
10. Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper.
11. Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds.
12. The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.

Here's my humble For the homemade tortilla chips - Nachos!

For the homemade tortilla chips - 

(Makes 10-12)

1 1/2 cups corn meal 

1 cup all purpose flour

3/4 tsp. salt

Warm water, to knead the dough

Oil, for deep frying

Mix the dry ingredients in a large bowl.

Knead it into a dough using enough warm water to make it a pliable dough.

Cover with a damp cloth and let it rest for an hour.

Divide the dough into portions. Roll out to form a thin disc. 

Heat a griddle. Place the rolled tortilla on the griddle and let it cook for about a minute on a medium flame.

Turn over and cook the other side till a few brown specs start appearing. Don't let them crisp up.

When the tortillas are ready, cut into 8 wedges each and deep fry in hot oil.

Drain on some kitchen paper.

For the Pico de Gallo - 

1 onion, chopped

1 tomato, chopped

1-2 green chillies, chopped

1 tbsp. fresh coriander leaves, chopped

Salt, to taste

Lime juice, to taste

Toss all the veggies in a bowl. Add the salt and lime juice. Toss well. Check for seasoning.

For the assembly -  

I didn't want to switch the oven on for this, so I just used the stove top and improvised.

Place the tortilla chips on a griddle. Grate some cheese over it. You can use whatever variant of cheese you enjoy, or have at hand. Don't skimp on the cheese if you want some really deliciously cheesy nachos. 

Carefully tip the nachos with the cheesy top on a plate, trying not to disturb the layer of cheese on top.

Serve up with sides of your choice. I served it with some sour cream and some pico de gallo.

You can also serve it with some guacamole and salsa if you'd like.