| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Breads |
12 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 2 |
ts |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Shortening or lard |
| 1 1/4 |
c |
Water or more if needed |
INSTRUCTIONS
Sift dry ingredients together. Cut in shortening until crumbly. Add water
and mix until holds together. Knead 10-15 times until dough forms a smooth
ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll
dough to 1/8" thickness on lightly floured board. Cut into 3" squares or
triangles. Do not allow to dry; cover those waiting to fried. When ready to
fry, turn upside down so that surface on bottom while resting is on top
when frying. Fry in 3" hot oil until golden brown, turning once. Add only a
few at a time to maintain proper temperature. Drain on paper towels.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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