Recipes from Mexico :: Mexican Appetizers and Snacks
1/2 c. water 4 tsp. margarine 1 tsp. chili powder 1/2 tsp. garlic powder 1/4 tsp. ground cumin 1/8 tsp. salt 2/3 c. yellow cornmeal Preheat oven to 375 degrees fahrenheit. Combine all ingredients except cornmeal in saucepan and bring to boil. Remove from heat and stir in cornmeal. Mix well. Divide dough into 36 portions, using about 1 tsp. of dough for each portion. Roll each portion into ball about 3/4-in. in diameter. Lightly spray 2 cookie sheets with nonstick vegetable coating. Place balls on cookie sheets about 3 in. apart. Cover balls with sheet of wax paper. Flatten each ball with smooth-bottomed glass until very thin and 2 to 3 in. in diameter. Remove wax paper. Bake until lightly browned and crisp, about 10 to 12 mins. Cool on rack and then store in an airtight container.
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