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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.
- Stir together flour, baking powder, and salt.
- Cut in shortening until mixture resembles cornmeal.
- Gradually add water, stirring with a fork (dough will be crumbly).
- Turn onto a floured surface and kneed into a smooth ball.
- Divide dough in half; let stand 10 minutes.
- Roll each half into a thin 12 x 10 rectangle.
- Cut dough into 2 1/2 inch squares (do not reroll or patch dough).
- 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.
- Drain on paper towels.
- Serve with honey or roll in sugar-cinnamon mixture.
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.
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.
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)