Textured Corn Chips
I am a self taught sometime professional cook, and very amateur baker. I am about to embark on a new restaurant concept initiative which is heavily Mexican influenced and as part of my research, I am looking to make my own tortillas on site, as well as my own Corn Chips, or Corn Tortilla Chips.
I want the wheat tortillas to be thin, supple, yet strong...so not too filling, I've been experimenting with a few different recipes I've found online..some with baking powder, some without..some with lard, others with Olive Oil and others with Bacon Fat..so I'd welcome Ideas or suggestions for recipes which meet these criteria.
The second thing I am after is a Corn Chip which after it is fried or baked, will curl and contort...the idea being my nachos should be textured, not just sit flat in the dish, when preparing and serving...multiple shapes and textures...which allows for plenty of air around the corn chips to allow circulation of heat..
So any ideas, recipes or cooking techniques which would help me achieve that effect would be greatly appreciated.