A tortilla chip is a snack made from corn tortillas that are cut into triangles and then fried or baked (alternatively, they can be slices that are pressed out of corn masa and then fried or baked). Corn tortillas are made from corn, vegetable oil, salt and water. Although mass-produced in the United States for the first time in Los Angeles in the late 1940s, tortilla chips arose from Mexican cuisine, in which products similar to Totopos and Tostadas were known. Although they usually consist of yellow corn, they can also consist of white, blue or red corn. Some manufacturers contain many other ingredients, including wheat, sugar, food coloring, and monosodium glutamate. Tortilla means a tasty snack made from corn.
टॉर्टिला चिप्स क्या हैं
एक टॉर्टिला चिप मकई के टॉर्टिल से बनाया जाने वाला एक स्नैक है जिसे त्रिकोण में काटा जाता है और फिर तला या बेक किया जाता है (वैकल्पिक रूप से, वे स्लाइस हो सकते हैं जिन्हें कॉर्न मासा से बाहर दबाया जाता है और फिर तला या बेक किया जाता है)। कॉर्न टॉर्टिलस को मकई, वनस्पति तेल, नमक और पानी से बनाया जाता है। यद्यपि 1940 के अंत में लॉस एंजिल्स में पहली बार संयुक्त राज्य में बड़े पैमाने पर उत्पादन किया गया था, मैक्सिकन व्यंजनों से टॉर्टिला चिप्स उत्पन्न हुई, जिसमें टोटोपोस और टोस्टादास जैसे उत्पादों को जाना जाता था। यद्यपि वे आम तौर पर पीले मकई से युक्त होते हैं, वे सफेद, नीले या लाल मकई से मिलकर भी बना सकते हैं। कुछ निर्माताओं में गेहूं, चीनी, खाद्य रंग और मोनोसोडियम ग्लूटामेट सहित कई अन्य तत्व होते हैं।
The triangular tortilla chip was popularized by Rebecca Webb Carranza in the 1940s as a way to use misshapen tortillas by the automatic tortilla making machine that she and her husband used in their Mexican delicatessen and tortilla factory used in southwest Los Angeles. Carranza found that the discarded tortillas, cut into triangles and fried, were a popular snack and sold them for a penny at the El Zarape Tortilla Factory. In 1994 Golden Tortilla Award was given to Carranza for her contribution to the Mexican food industry.
Tex-Mex and Mexican cuisine
Tortilla chips are the epitome and often the free starter in Tex-Mex and Mexican restaurants in the United States and elsewhere. Their popularity outside of California increased steadily in the late 1970s, when they competed with the corn chips, which were considered the dip chip of choice in the first three quarters of the 20th century. They are usually served with a dip such as salsa, chili con queso or guacamole. Without a dip, the fries are often seasoned with herbs and spices.
A more elaborate dish with tortilla chips is nachos. The nachos were made by Ignacio “Nacho” Anaya around 1943 and are tortilla chips served with melted or crushed cheese, although other toppings are often added or replaced, such as. B. meat, salsa (such as Pico de Gallo), chilled beans, guacamole, sour cream, onion cubes, olives and pickled jalapeños. More sophisticated nachos are often baked for a short time to warm up the tortillas and melt the grated cheese.
How to make tortilla chips home
A similar fried corn snack is the corn chip, which is not made from a tortilla, but from corn flour that has been processed into a certain shape, typically a small ball. Fritos are an example of this. The main difference between corn in tortilla and corn chips is that the corn in a tortilla chip was subjected to a process known as nixtamalization, in which the raw corn is processed with quicklime.