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(South Texas Mexican Cookbook p.62)



  1. Mix warm water and yeast in electric blender, until thoroughly mixed.
  2. Blend in remaining ingredients except 3 cups flour.
  3. Put dough in large bowl. Cover and let stand in warm place about one hour.
  4. Add remaining flour.
  5. Knead into soft dough.
  6. Cover, let rise until double in bulk.
  7. Punch down and store in plastic bag in refrigerator.
  8. Roll out thick. Cut triangularly or equilaterally.
  9. Heat oil to 400 degrees.
  10. Fry until golden. Serve piping hot with butter or honey or sprinkle with sugar and cinnamon.

Dough may be kept in refrigerator for two weeks. Makes 8 dozen.