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Yield: 8-12 Total Cooking Time: Temperature: Medium-High 20-25 minutes Freeze Well 4 cups flour 4 tablespoons shortening 2 teaspoons salt 1 1/2 cups warm water, 2 teaspoons baking powder approximately 1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening. 2. Make a well in center of dry ingredients. Add water, a small amount at a time, and work mixture into a dough. 3. Knead dough until smooth, cover, and set aside for 10 minutes. 4. Form dough into balls the size of an egg. Roll each ball of dough into a circle 6 inches in diameter. 5. Heat a griddle or skillet on medium-high heat. Place each tortilla on griddle and cook for approximately 1 minute on each side. (Tortilla should be lightly speckled.)
Yield: 12-14 tortillas Total Cooking Time: Temperature: Medium-High 25-30 minutes Freeze Well 2 cups blue or yellow corn 1 teaspoon salt Masa Harina* 1 2/3 cups boiling water 1. Combine Masa Harina and salt in a medium-sized mixing bowl. 2. Add boiling water and stir until dough resembles, thick, cooked cereal. 3. Wet hands and form dough into balls the size of an egg. 4. Place each ball of dough between two lightly moistened pieces of waxed paper and flatten to about 1/8 inch thick, using a tortilla press, rolling pin, or pressure from the hands. Remove tortilla from waxed paper. 5. Heat griddle or skillet on medium-high heat. Place each tortilla on the griddle and cook for approximately 1 minute on each side. (Tortillas should be lightly speckled.)
Yield: 4 dozen medium sopaipillas Total Frying Time: 15-20 minutes Temperature: Medium-High Freeze Well 1 package active dry yeast 1 1/2 teaspoons salt 1/4 cup warm water 1 teaspoon baking powder (105°-115°F) 1 tablespoon sugar 1 1/4 cups scalded milk, cooled 1 tablespoon shortening 4 cups flour Shortening 1. Dissolve yeast in water and add to milk. 2. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening. 3. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into a dough. 4. Knead dough for 10 minutes, or until smooth; cover, and set aside. 5. Heat 2 inches of shortening in a heavy pan at medium-high heat. 6. Roll dough to a 1/8 ingh thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If the shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) 7. Drain sopaipillas on absorbent towels.
Yield: 4 dozen Total Frying Time:15-20 minutes medium sopaipillas Freeze Well Temperature: Medium High 4 cups flour 4 tablespoons shortening 2 teaspoons baking powder 1 1/2 cups warm water 1 teaspoon salt Shortening 1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening. 2. Make a well in center of dry ingredients. Add water to dry ingredients and work into dough. 3. Knead dough until smooth, cover, and set aside for 20 minutes. 4. Heat 2 inches of shortening in a heavy pan at medium-high heat. 5. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) 6. Drain sopaipillas on absorbent towels.
Yield: 16 one-inch squares Baking Time: 35-40 minutes Temperature: 425°F Freezes Well 1 cup flour 2 eggs 1/4 cup sugar 1 cup milk 1 tablespoon baking powder 1/4 cup shortening 1 teaspoon salt 8 ounces cream-style corn 1/4 teaspoon garlic powder 2 tablespoons chopped 1 cup yellow cornmeal jalapeño chile* 1 Combine first six ingredients in a medium-sized mixing bowl. 2. Add egggs, milk, and shortening to flour mixture and beat until smooth. Add corn and pepper and blend well. 3. Pour mixture into a greased, 8-inch baking pan and bake in a 425°F oven for 35-40 minutes, or until cornbread is golden brown.
Yield: 6-8 servings Total Frying Time:20-25 minutes Temperature: Medium-High 2 cups flour Cornmeal or flour 4 teaspoons baking powder Shortening 2/3 cup warm water, approximately 1. Combine flour, baking powder, and salt in a large mixing bowl. 2. Add warm water to flour mixture and work into a smooth and elastic dough. 3. Divide dough into balls of desired size.* On a board ligthtly dusted with cornmeal or flour, roll out each ball of dough into a 1/4-inch thick circle. Cut a hole in the center of each circle. 4. Heat 2 inches of shortening in a heavy pan at medium-high heat. 5. Fry the dough, one circle at a time, until golden on both sides, turning once. Drain on absorbent towels.
Yield: 2 loaves Baking Time: 1 hour Temperature: 350°F Freezes Well 1 package active dry yeast 1/4 teaspoon salt 1/4 cup warm water (105°-115°F) 1 cup hot water 1/2 teaspoon shortening 5 cups flour, approximately 1/4 teaspoon honey 1. Dissolve yeast in warm water in a small mixing bowl. Set aside. 2. Place shortening, honey, and salt in a large mixing bowl and add hot water. Stir to dissolve shortening and cool to room temperature. 3. When shortening mixture has cooled to room termperature, add yeast mixture. 4. Gradually add flour to mixture until a moderately firm dough has been formed. Knead dough on a lightly floured board until it is smooth and elastic. 5. Place dough in a greased bowl, cover, and allow to rise until it is double in size.* 6. Punch dough down, knead, and allow to double in size agian. 7. Divide dough into two equal parts and shape each into a flat circle approximately 8 inches in diameter. Fold the circle almost in half, allowing the bottom half to extend beyond the top half by about 1 inch. 8. Using a sharp knife, slash the dough twice, dividing the loaf partially into thirds. 9. Place the dough into two greased, 9-inch pie plates, arranging the loaf so that the slashes are separated, giving a crescent effect to the loaf. Cover and allow dough to rise again unti it is doubled in size. 10 Place a shallow pan of water on bottom rack of oven. Place the loaves in the oven so that neither is directly above the water. Bake loaves in a 350°F oven for 1 hour.
Yield: 3-3 1/2 dozen Baking Time: 20-25 minutes Temperature: 375°F Freeze Well 1 package active dry yeast 2 eggs 2 tablespoons sugar 1 teaspoon salt 2 cups warm water (105°-115°F) 1 teaspoon anise seed 1/2 cup shortening 6-7 cups flour 1 1/2 cups sugar Margarine 1. Dissolve yeast and sugar in warm water in a large mixing bowl. Set aside. 2. In a medium-sized mixing bowl, cream shortening with sugar. Beat in eggs and add salt and anise seed. 3. Add creamed mixture to yeast and thoroughly combine. Gradually add flour to mixture until a moderately firm dough is formed. Knead dough on a lightly floured board until it is smooth and elastic. 4. Place dough in a greased bowl, cover, and allow to rise until it is double in size.* 5. Punch dough down, knead, and allow to double in size again. 6. Knead dough and shape into round balls the size of an egg. Place in a well-greaed pan, cover, and allow to double in size again. 7. Lightly brush with margarine and bake in a 375°F oven for 20-25 minutes.
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© 1994 Public Service Company of New Mexico.
Recipes from Cocinas De New Mexico, reproduced by permission from the Public Service Company of New Mexico.
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