These are vastly different from the sugary, cinnamon-y sweets that you typically find on the dessert menu at Mexican restaurants. They are more like biscuits, although we always ate them by breaking off a corner and filling the puffed interior with honey. I don't know what chef or server my mother badgered for this recipe, but I'm glad she did!
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup cold water
Vegetable oil for deep frying
Sift flour, baking powder, and salt into a bowl. Cut in shortening and stir in about 2/3 cup of water. Knead lightly until smooth. Cover with a cloth and an inverted bowl, allowing 10 minutes to rest. Meanwhile, heat oil to 385°F in a deep pan. Roll dough about 1/8" thick and cut into 3-inch squares. Drop in oil a few at a time, and turn several times so that they will puff evenly. Drain on paper. Makes about 20.
To eat, break off a corner and fill with honey.
Paula
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