Mantilla
Fragile vintage lace
Smells of grandma's perfumed hair
In church on Sunday.
Recipe: Bunuelos (Thin and Crispy Mexican Pancakes)
Bunuelos are very thin and crispy. They are quite delicate and remind me of a delicate lace mantilla. This is similar to my grandmother's recipe, but not quite the same...she won't let me share the family secrets. :) (Adapted from Elena's Famous Mexican and Spanish Recipes, Elena Zelayeta, 66th printing, 1965.)
Makes 2-3 dozen Bunuelos.
3 c. sifted flour
1 tbsp. sugar
1 tbsp baking powder
1 tsp salt
4 eggs
1 c. milk
1/4 c. butter, melted
1/2 c. water
1 tsp. Vanilla
Sift all dry ingredients together. Break eggs into dry ingredients. add milk and butter. Beat mixture well. Add as much water as needed to make a dough that can be handled without being too sticky.
Knead dough well and roll into balls the size of walnuts. Rub each ball with a little oil (canola will do) to prevent them from sticking to one another. Cover the dough balls with a cloth and let alone for 20 minutes. Lightly flour a board or your counter top and roll each dough ball into a VERY thin large round (use your hands if you need to do so). Let stand 5 minutes, then fry them in hot oil until golden brown in color. Drain on a paper towel or brown paper.
You may serve them with a little powdered sugar or some honey. I like mine freshly made with a bit of honey drizzled on top. You may also sprinkle with some cinnamon.
Showing posts with label mexican food. Show all posts
Showing posts with label mexican food. Show all posts
Sunday, November 30, 2008
Monday, November 24, 2008
Tortilla. (Flour Tortillas)
Tortilla
Hot, fresh, slathered, rolled
Sweet butter runs down my arm
I lick it all up.
Flour Tortillas.
I grew up in Arizona and come from a long line of excellent cooks. Some of my earliest memories are of being in the kitchen with my mother while she made homemade tortillas. The entire house would be filled with the aroma...and I, her little helper would be rewarded with either a quesadilla (a cheese crisp--a tortilla filled with cheese, folded in half, and toasted) OR a tortilla fresh off of the comal (the cast iron griddle used to cook the tortillas) and slathered with butter...Ah! Heaven.
A recipe similar to my mother's follows
4 cups of flour
2 teaspoons of salt
6 tablespoons of Oil (Mom now uses olive or canola oil, as lard is BAD for you...)
1 to 1 and 1/4 cups of lukewarm water.
Sift the dry ingredients, add oil and work it into the flour. Stir in a cup of the water and form into a ball; use more water if needed, until bowl is clear of all dough. Let dough sit for about 5 minutes. Knead on a floured board and make balls of dough roughly the size of an egg. Let sit for about 10-15 minutes. On a lightly floured surface, roll out each ball with a rolling pin until each is the size of a salad plate.
Put griddle or skillet on stove on medium heat.
Put the rolled out tortilla onto heated griddle/skillet. The dough will go from nearly see through to opaque...about 1-2 minutes, flip the tortilla to the other side, cook another minute. Stack on a clean dish towel or place into a tortilla warmer. Repeat process.
They taste best freshly made. They will keep for a week in a tupperware container or wrap them up in a clean dish towel then put that into a plastic bag--tie the bag.
Can be used for fajitas, sandwich wraps, quesadillas, or any number of things. I love them best heated with a little butter spread on it and then rolled up. :)
Hot, fresh, slathered, rolled
Sweet butter runs down my arm
I lick it all up.
Flour Tortillas.
I grew up in Arizona and come from a long line of excellent cooks. Some of my earliest memories are of being in the kitchen with my mother while she made homemade tortillas. The entire house would be filled with the aroma...and I, her little helper would be rewarded with either a quesadilla (a cheese crisp--a tortilla filled with cheese, folded in half, and toasted) OR a tortilla fresh off of the comal (the cast iron griddle used to cook the tortillas) and slathered with butter...Ah! Heaven.
A recipe similar to my mother's follows
4 cups of flour
2 teaspoons of salt
6 tablespoons of Oil (Mom now uses olive or canola oil, as lard is BAD for you...)
1 to 1 and 1/4 cups of lukewarm water.
Sift the dry ingredients, add oil and work it into the flour. Stir in a cup of the water and form into a ball; use more water if needed, until bowl is clear of all dough. Let dough sit for about 5 minutes. Knead on a floured board and make balls of dough roughly the size of an egg. Let sit for about 10-15 minutes. On a lightly floured surface, roll out each ball with a rolling pin until each is the size of a salad plate.
Put griddle or skillet on stove on medium heat.
Put the rolled out tortilla onto heated griddle/skillet. The dough will go from nearly see through to opaque...about 1-2 minutes, flip the tortilla to the other side, cook another minute. Stack on a clean dish towel or place into a tortilla warmer. Repeat process.
They taste best freshly made. They will keep for a week in a tupperware container or wrap them up in a clean dish towel then put that into a plastic bag--tie the bag.
Can be used for fajitas, sandwich wraps, quesadillas, or any number of things. I love them best heated with a little butter spread on it and then rolled up. :)
Subscribe to:
Posts (Atom)