It's an Aztec word for chips.
Totopos
Chef Claudia Galofre-Krevat
10 tortillas, or 60 chips
25 minutes
20 minutes
Latin American
Snacks
From the Aztec Nahuatl term totopochtli, which translates to "toasted thing" or "thing that crunches when eaten".
Ingredients
1 cup masa harina (like Masienda)
- 1 cup warm water
Salt, to taste (~1-2 tsp)
Directions
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Mix masa, water, and salt. Shape into 1-ounce balls and squish in a parchment-lined press.
You want to cook the tortillas on medium-high heat on each side for about 20 seconds. Cook each side for another 15 seconds or so; it should puff up slightly. And it's done.
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Put tortillas on parchment paper on a cookie sheet.
Preheat your oven to 450°F.
Lightly brush the tortillas with oil on both sides. Cut them into six wedges with scissors, sprinkle with salt, and bake them for about 6 minutes.
Serve with fresh salsa.