Today aperitif with tortillas, crunchy corn triangles (and for a Mexican trio, also include spicy sauce and Margarita)To prepare tortillas, mix the three flours and salt in a bowl. Heat about 250 g of water (it may take a little longer, depending on how much the flours you use absorb), bringing it almost to a boil.
Pour the water little by little, on the flours, mixing with a spatula until completely absorbed. You will need to obtain a homogeneous, soft and slightly sticky compound. Let it rest for 20 minutes.
Draw out then portions of about 50 g. Roll them out one at a time between two sheets of baking paper, with a rolling pin, obtaining 3-4 mm thick discs. Remove the first sheet of parchment paper, turn the disc over on a plate covered with parchment paper, then remove the other sheet.
Brush discs with oil and cut them into 6 triangles. Sprinkle them with yellow cornmeal and bake at 200 ° C for 12-13 minutes, until they are crispy.
Store and accompany: these tortilla chips, once cooked, last for several days, well closed in airtight containers and stored in a dry environment; you can therefore also prepare them in large quantities and serve them each time with a different sauce. The most suitable are those based on tomato, yogurt, soft cheeses, avocado. For the classic, slightly spicy one, season the chopped tomato pulp with extra virgin olive oil, salt, very finely chopped onion, a drop of vinegar, Worcester sauce and Tabasco to taste.
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