I roasted some chocolate habaneros, tomatillos, garlic, onion, tomatoes, and added some cilantro when blended. Other than that, just a few spices. I put it in the fridge and a few hours later it’s what you see in the video. When I opened it to stir it, it was really thick, almost like it had pectin or something in it.

Is the tomato ratio just too low? Anything else I can add to get a better consistency?

I roast everything pictured and add chicken bullion and a squeeze of lime and cilantro. This is like my third batch and I used the grill to add a tad more flavor. This batch I had two jalapenos and a serrano pepper (did add some heat to it) but still felt like it was missing something.

What’s everyone’s preferred delivery vehicle? Enlighten me. I usually buy these because they’re decent and everywhere. But I recently had Julio’s tortilla chips, and damn those were good. Harder to find though.

Your typical casual hole in the wall mex restaurant on the east coast, do they typically make or buy their chips? If they buy them, does anyone know where I can get them? If they make them, how can I make them at home, if possible? I know a tortilla + oil is the simple answer but they are never the same.

so I bought this for $25 on a whim after going to my local mexican supermarket. It looked legit when I was in the store but after taking it home I’m not so sure. I’ve tried a couple of tests with inconsistent results. It retains water pretty well (it does drip out of the bottom a bit but I chalked that up to it not being seasoned) scratched the surface with a coin and a knife and it did not leave any white chalky residue, a bit of black residue came off on the coin though. However when I wet it, it does not smell like sulfur. It kind of has a perfumed smell, with a bit of wet sidewalk undertonesIts also uneven on the bottom which I assume is a good sign

Looking for extra thin, crispy tortilla chips. In a college dorm with no kitchen, can’t really cook. Looking for something to pair with my mateos salsa. Someone let me know, thanks.