Recipes from An Epicurious Lifestyle's kitchen

Corn Tortilla Chips with Heirloom Tomato and Roasted Corn Salsa

Corn Tortilla Chips with Heirloom Tomato and Roasted Corn Salsa

Oh how we missed Mexican food, when we lived in Ireland…I think we use to dream about it! We could never find the right Tortilla Chips. We tried Marks and Spencer’s, Asda, Tesco, I even had a friend hook me up with a shop in Belfast that specialized in food imports…but no luck! So, we started making our own. Now the tortillas you get over there are called “wraps” and they are a lot thicker than the ones we get here but, when your desperate for a proper “chips and salsa” you’ll make it with what you can get!

Corn Tortilla Chips with Heirloom Tomato and Roasted Corn Salsa


Corn tortillas

1 quart of vegetable oil

Kosher salt

Heirloom Tomato and Roasted Corn Salsa

1 pound of heirloom tomatoes, assortment of colors

4 ears of corn (roasted on the BBQ)

1 jalapeño pepper

1 onion

¼ cup finely chopped cilantro 

1 lime

Salt and pepper to taste


1. Clean and husk the corn. If roasting in the BBQ, then leave the husks on. Soak the corn with husks on in water for about 20 minutes. You want to BBQ them until tender about a 1/2 hour or until golden brown. When you us this method you get a nice smoky flavor to the corn! Let the corn cool and discard the husks. Hold your corn upright in a bowl and use a knife to slice of the kernels, don’t worry if they come off in a stripe you’ll be mixing them later.

2. Cut the heirloom tomatoes, jalapeño pepper and onion into a small dice.

3. Chop cilantro finely.

4. In a bowel, mix all ingredients together and season with salt and pepper to taste.

Corn Tortilla Chips


1. Have paper towels on a flat surface for the chips to dry on when they come out of  the hot oil.

2. Over a gas burner toast both sides of tortilla until lightly brown. I think this just adds a nice smoky flavor to the tortilla.

3. Cut corn tortilla, cut into 8 wedges. You should end up with 8 chips per tortilla. Make lots, they go fast!

4. Heat oil in a large, heavy saucepan to 350 degrees. In small batches, fry the corn tortilla wedges until crisp. Remove from oil and drain on paper towels. Then, salt to taste while still warm.

Peter’s wine pick:   Alfaro 2010 Rosé of Pinot Noir

~Happy Cooking!

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