Recipe by Karen From Colorado
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.
Top Review by Mille®
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.
- 2 cups flour
- 1 tablespoon baking powder (make sure it is not expired)
- 1⁄2 teaspoon salt
- 1 tablespoon shortening
- 2⁄3 cup lukewarm water
- fat (for frying)
- honey or sugar
Directions See How It's Made
- 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.