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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