Tortilla Chip Sombreros #DerbyDayRecipes

It’s Derby Day! 

Do you watch the races?

I confess, I never have, but I do love the fashion!  Especially the hats!

Since the Kentucky Derby falls right after Cinco de Mayo this year, I ended up with a bit of a mash up recipe.

A mash up recipe that’s totally inspired by Despicable Me 2.  Yes!  It’s the Tortilla Chip Sombrero!

Source

Wait – is it weird to make sombreros for Derby day?  It’s kinda seems like the trashy spring break thing to do.  Ah well.

So basically what I’m saying, is that this recipe will work for all sorts of themed parties: Derby Day, Cinco de Mayo, or fun, movie-inspired kids’ parties!

Can I get real for a minute here?

So, while the sombrero is *technically* edible, it’s really not all that good.  Unless, of course, you are Spud and you’re 6 years old and the tortilla chip sombrero is just so freaking awesome that you’ll eat them all.

Yep, you read that right.  Hubs, Dude, and I each tried a bite, then scooped the guac out with some store bought chips, while Spud devoured his (and the one that was left over the next day!)

Anyhow, the recipe is easy enough and a hilarious addition to the table, so I think it’s worth the effort, even if you don’t have an overly ambitious child to eat them!

 

 It’s said that in Louisville, Kentucky for 6 months leading up to the Kentucky Derby, also known as the run for the roses, that all conversation revolves around Derby Day. My blogger colleagues and I share some derby inspired foods. Is your hat ready?

• Angel Biscuits from Jolene’s Recipe Journal
• Bourbon Peach Tea from Family Around The Table
• Derby Day Truffles from Dad What’s for Dinner
• Grapefruit and Thyme Bourbon Smash from Culinary Adventures with Camilla
• Hot Brown Sandwich from Palatable Pastime
• Pickled Shrimp from A Day in the Life on the Farm
• Tortilla Chip Derby Hats from Amy’s Cooking Adventures

Tortilla Chip Sombrero

1 cup masa harina

½ cup all purpose flour

Pinch salt

½- ¾ cup warm water

Guacamole, to serve

Preheat the oven to 350 degrees F.  Use aluminum foil to make a hat mold.  My molds were for small hats, about 5-6 inches in diameter.  Place the molds on a baking sheet and spray liberally with nonstick spray.

Place the masa harina, flour, and salt in a bowl and whisk.  Add in enough water to make a soft, pliable dough.

Split the dough into 4 pieces.  Start with 1 piece of dough (keep the others covered with a damp cloth to keep them from drying out). 

Place the dough ball on a piece of waxed paper and roll as thin as possible without tearing the dough.

Carefully remove the dough from the waxed paper and drape over the hat mold.  Repeat with the remaining dough balls.

Spray the hats lightly with cooking spray and sprinkle with coarse salt.  Bake in the preheated oven for 30-45 minutes or until the hats are hardened (the time will vary depending upon how thin the dough is rolled).

Cool the hats completely, then top with guacamole or salsa and serve.

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Tortilla Chip Sombreros

by Amy's Cooking Adventures May-6-2017

Tortilla Chip Sombreros are perfect for Cinco de Mayo, Derby Day, or Despicable Me Parties! #DerbyDayRecipes #CincodeMayo

Ingredients

• 1 cup Masa Harina
• 1/2 cup Flour
• dash salt
• 1/2 cup water

Instructions

Preheat the oven to 350 degrees F. Use aluminum foil to make a hat mold. My molds were for small hats, about 5-6 inches in diameter. Place the molds on a baking sheet and spray liberally with nonstick spray.Place the masa harina, flour, and salt in a bowl and whisk. Add in enough water to make a soft, pliable dough.Split the dough into 4 pieces. Start with 1 piece of dough (keep the others covered with a damp cloth to keep them from drying out). Place the dough ball on a piece of waxed paper and roll as thin as possible without tearing the dough.Carefully remove the dough from the waxed paper and drape over the hat mold. Repeat with the remaining dough balls.Spray the hats lightly with cooking spray and sprinkle with coarse salt. Bake in the preheated oven for 30-45 minutes or until the hats are hardened (the time will vary depending upon how thin the dough is rolled).Cool the hats completely, then top with guacamole or salsa and serve.

Details

Prep time: 10 mins Cook time: 45 mins Total time: 55 mins Yield: 4 Sombreros