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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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