| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Bread | 12 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Baking powder |
| 1 | tb | Lard |
| 3/4 | c | Cold water; about |
INSTRUCTIONS
From: Kenji_Kono@postoffice.brown.edu (Kenji Kono) Date: Tue, 30 Aug 1994 02:53:27 GMT From the Complete book of Mexican Cooking by Elisabeth Lambert Ortiz. Thoroughly mix the dry ingredients. Cut in the lard and add enough water to make a stiff dough. Divide into balls as for corn tortillas and roll out on to a lightly floured board, making them as thin as possible. Bake about 2 minutes on each side on unreased comal over medium heat. Makes about 1 dozen. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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