How awesome will you be when you bring the most freaking amazing tortilla chips to the party this weekend? You will be like.."what, it ain't no thang.. I am just good like that"
Yes, yes you are.
And yes, I am assuming that you will be making these awesome chippers to share at a Super Bowl part this weekend. I say this because even as I sit here writing this (with the TV on) there has been nothing but football talk…deflated balls, hot wings, half time shows and commercials. It's almost as big as Christmas. Got to get the decorations, the special game day food and your football jerseys. It's crazy and all over the place. So that's why I am assuming you are making these for the game. But if you not going to be participating in any football parties.. by all means, make these chips for yourself anyways. Celebrate you day! Have a non football watching party. Or just make these whenever. Jalapeño Lime chips for everyday!
Note: You can make these chips without the jalaeno and or the lime if you need or want to. You can also stop after the first step and have some dank corn totillas for tacos ands stuff..But definitely make the chips… worth it for sure!
All the stuff.. Masa harina, hot water, salt, a lime and a jalapeño. Zest lime and place half the zest into a glass bowl with oil and either sit on warm oven or microwave for 30 seconds to infuse. Puree the jalapeño with a cup of hot water and add the puree and half the zest of a lime, plus salt, to the masa harina. Mix it all up with another 1/2 cup of water or enough to make the dough resemble play dough… You can add more water or masa if you dough is to wet or dry.
Knead dough a few times just to make sure it's completely uniformed and divide into 12-14 equal pieces. Place balls on a plate and cover with a wet paper towl to keep from drying out.
I do not own a tortilla press so I used what I had… wax paper, a wooded cutting board and brunt force. I took each ball and place it between the two pieces of the waxed paper, placed the cutting board on top, and with all my might and body weight, pressed down to smoosh. It works like a charm.
My cast iron skillet is big enough to cook 2 -3 at a time, but doing one at a time is cool too. Preheat the skillet to medium heat. Cook each tortilla for about 2-3 minutes ( or until starting to brown) on each side. 
Half way there to chips!!!
With my fingers ( you can using a basting brush for sure), I rubbed a little of the lime oil all over both sides of each tortilla. Stacked a few high, then sliced those tortillas into triangle shapes. If you want to go crazy, you could cut them into strips or even use a cookie cutter and do some fun shapes… but triangle are easy, classic, and practical. A good shape for dipping!
Placed all nice and cozy on a baking sheet. trying not to overlap. Into a 400 degree oven for about 20 minutes to complete the chip making process.. After about 15 minutes, check for doneness. When nice a crispy, remove from oven, squeeze lime juice all over and sprinkle with salt. I then stuck them back in the oven for a few more minutes just to dry the lime..
After cooling down, take those chips and stick them in a bowl.
Eat a few, but wait and save them for the party. Or better yet, make a few batches. Bring a batch, eat a batch. (Its ok, you are allowed)
Eat with some salsa, maybe some of this guacamole, or just as they are…Anyway is the right way as long as you are eating!
Have fun making these and have fun getting read for the party this weekend (Super Bowl or not!)
-C
Jalapeño Lime Tortilla Chips
Makes 12-14 tortillas.. then made into a medium bowl of tortilla chips.
Ingredients
- 2 cups masa harina
- 1 1/2 to 1 3/4 cups hot water
- 1 teaspoon salt
- 1 lime (juice and zest)
- 1 large or 2 small jalapeños
- 2 tablespoons olive oil
- salt
To start, zest lime and add 1/2 of the zest to bowl with the oil. Place oil on warm spot on stove to let the oil infuse the limeness.
Take jalapeno and puree with 1 cup of hot water. In a large bowl, add puree and remaining lime zest to the masa harina and mix, adding an additional 1/2 to 1 cup of hot water until the dough resembles play dough, not to soft, but not to dry and completely incorporated
Divide dough into 12-14 balls and place on a plate under a wet paper towel to keep dough from drying out.
One at a time, take a dough ball and place between two pieces of wax or parchment paper. Place either a plate or cutting board on top and press down as hard as you can (you could even stand on it). Remove flatten tortilla from paper and place in medium hot skillet. Cook each tortilla for 2-3 minutes on each side.
When all tortillas have been made, lightly rub lime oil on all over both sides. Stack a few on top of each other and cut into triangles. Place pieces on a baking sheets (I used 2) and bake at 400 for 15- 20 minutes or until lightly browned and crunchy. When chips are done, remove from oven, squeeze or sprinkle lime juice on chips and sprinkle with salt. Stick back into oven for another 2 or so minutes to re-crisp from the lime juice.
Remove and let cool completely, then dump into a bowl
Enjoy!
To start, take you main color of fleece and cut into a mountainy triangle shape. You can go tall and skinny or short and fat….. any shape you want. If you feel like you need to make a paper template and use that to cut, go for it, but I don't think you really need to.
Cut the piece for the peak in a jagged up and down pattern. Place right side up onto the base of the mountain and trim away excess fabric.
Using the zig zag stitch on your machine, sew the jagged edges of the mountain peak right side up onto the right side of the mountain. Go slowly, but don't worry about making it perfect, just make sure to sew over all the jagged edges. 
Now turn the two pieces right sides facing in on each other. Change the stitch on you machine to a straight stitch and sew around the perimeter of the mountain, leaving a small hole in the bottom.
Fold it right side out and stuff it. I started with little bits of the stuffing in each of the corners, then filled in the middle, it makes it easier to fill.
I need a good snack.. Something healthy, hardy, fast, and of course, something tasty.
I usually base my meals on what I know I have for food in the house and what I know needs to be eaten. I was a little surprised when muling around in the freezer to find a block of extra firm tofu. (I don't remember buying). Maybe a tofu fairy left it in there for me, or maybe it has been in there for years and I just am now stumbling upon it. Either way, I found it and it had to be eaten. So I cooked it up, and I cooked it up nice and good.
This noodle dish is super easy to make and take only about a half hour. We start with extra firm tofu, a package of buckwheat soba noodle, a nice big broccoli crown, honey, fresh ginger, garlic and soy sauce. oil for pan and lime for a finish. Nothing fancy.
Dice the tofu into small cubes and place onto a clean dish towel and pat dry…It really helps the tofu suck in more flavor and become nice a and crispy.
Tofu get moved into a lightly oiled skillet, ready to go into a hot oven. Why baked instead of sautéed on the stove? I find that the tofu keeps it shape and crisps up better when baked. But do whatever you want….. But just bake it.
While the tofu is baking, make up the sauce. Grate about 2 tablespoons of fresh ginger and4 large cloves of garlic into a bowl. Whisk together with 2 tablespoons honey, 1/3 cup soy ( tamari or brags aminos works too) and 1/3 cup of warm water. Taste it, and if you think it needs more anything, add it. I actually used 6 cloves of garlic, but I really wanted a garlic packed sauce. 
After 15 ish minutes, give tofu a flip, then after about 25 minutes, the tofu should be nearly done. Remove from the oven and toss in the chopped broccoli and 1/3 cup of the sauce. Its a little watery but thats what you want, it will cook down in the oven. Now stick the skillet goes back into the oven and boil the soba noodle.
Another 10 minutes in the oven and the sauce starts to caramelize and the broccoli is cooked but still nice and crisp. Remove skillets from oven and toss in the cooked noodles and the rest of the dressing. Toss and toss and place on a plate, or a bowl, or if your into it, just eat out of the pan. (it happens)
Start with the base layer of kale… then first goes the sliced onion. (Make sure it's thinly sliced or else it will be to overpowering)
Add thinly sliced oranges…oh boy, your half way there!!!
Top with thinly sliced avocado, a sprinkle of salt and drizzle with lime juice. I also served with an extra wedge of lime, there is never too much lime.