Recipes from Mexico :: Mexican Tortillas and Breads
1/2 c. yellow cornmeal 1/2 c. flour 1/2 tsp. salt 1 tsp. baking powder 1 Tbsp. melted lard or canola (or other vegetable) oil 1 egg, lightly beaten 2 pickled jalapeños, seeded and mined 2 Tbsp. jalapeño liquid 1/2 c. milk Oil (for deep-frying) Mix dry ingredients well. Add lard or oil and egg and mix well. Add remaining ingredients to form a thick batter. Heat oil to 375 degrees fahrenheit. Deep-fry the bread by dropping a large serving spoon of batter at a time into the oil. Drain when they are puffed, crispy and golden brown. Serve immediately with guacamole and salsa.
|
