Total Time
Prep 45 mins
Cook 10 mins

A sweet hollow bread you can drizzle with honey or roll in sugar and cinnamon. Serve with your favorite mexican meal. Prep time is also rest time.

Ingredients Nutrition


  1. Stir together flour, baking powder, and salt.
  2. Cut in shortening until mixture resembles cornmeal.
  3. Gradually add water, stirring with a fork (dough will be crumbly).
  4. Turn onto a floured surface and kneed into a smooth ball.
  5. Divide dough in half; let stand 10 minutes.
  6. Roll each half into a thin 12 x 10 rectangle.
  7. Cut dough into 2 1/2 inch squares (do not reroll or patch dough).
  8. Fry a few at a time in deep hot fat (pushing the dough down into the oil immediately with a spatula and bumping the edges on the side of your frier to help them puff up) until golden brown.
  9. Drain on paper towels.
  10. Serve with honey or roll in sugar-cinnamon mixture.
Most Helpful

I was attracted to this recipe by the sodium content. I ran out of time during the Mexican cookathon, so I made them last night. I fried them in artery-clogging bacon grease and served them with real maple syrup drizzled on top, homemade fried sausage and fried tomato slices. A scrumptious breakfast, indeed.

Mille® May 07, 2002

Oh, my, these took me straight back to Santa Fe. They were perfect. The directions about not rerolling or patching proved to be a key point to success. The shape that you described is really important because they puff up like a little pillows as soon as they hit the hot oil. The pieces I put in which were irregular in shape just didn't come up to scratch. I cooked them in peanut oil at 370* deg. Canola oil would be fine too probably. Thanks for bringing back a delicious memory to life.

Jangomango December 20, 2002

Yummy! I found the rolling them thinner made them puff up more, making them lighter and crispier. I used vegetable oil in a deep fryer and sprinkled cinnamon and sugar on top immediately after taking them out of the fryer (that way it sticks better to the dough)

legzzy McKinsey January 27, 2003