DOUGH

7 – Cups flour

2 – Tbsp. Salt

2 – Tbsp. Baking powder

1 – Cup Shortening

¼ – Cup Sugar

2 – Tbsp. Anise

3 – Cups Warm water (approximately to form dough balls)

 

Cut shortening into dry ingredients then add warm water to form dough ball.  Knead approximately 5 minutes.  Divide into ping pong ball size then roll out, cut dough in half then hole mark each side.  Heat oil and begin frying with dry side facing up to ceiling.  Place in pan dry side up because other side will be moist and will cause oil to splatter.  Push down with fork until golden brown and remove with tongs.  Let stand and

 

 

MIEL

 

2 – Blocks Mexican brown sugar, Peloncio

2 – Tsps. Anise

4– Sticks of cinnamon

5 – 8 Whole Cloves

½ – Quart of water

 

Bring mixture to boil and let simmer for i/2 hour

 

Dip crisp tortillas in miel.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: