| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | Breads, Mexican/tex | 1 | Servings |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| Freshly ground black pepper to taste | ||
| 1 | tb | Ground toasted cumin seed (cominos) |
| 1 | c | Warm water |
| 8 | c | Vegetable oil for frying |
INSTRUCTIONS
Mix flour, baking powder, salt, pepper and cumin. Slowly add water until dough forms; it should be soft but not sticky. Knead gently. Let rest 15 minutes. Heat oil to 375 degrees. Roll dough out 1/2 inch thick and pull off 3-inch square or round pieces. Drop into hot oil, a few at a time, and let cook until they float to the top. Remove with slotted spoon. Drain. Serve as a snack, with a salad or a meal. "Prepared at the San Luis Resort and Conference Center in Galveston during this year's Mardi Gras tribute to Mexico. The recipe is from Kathy Ruiz, corporate executive chef for Landry's restaurants." By Lou Parris <lbparris@earthlink.net> on May 13, 1997 Recipe by: Houston Chronicle, May, 1997=20 Posted to MC-Recipe Digest V1 #620 by Lou Parris <lbparris@earthlink.net> on May 26, 1997
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