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From: crm@rti.UUCP
Newsgroups: net.cooks
Subject: Amazingly fattening mexican treat
Message-ID: <1155@rti.UUCP>
Date: Tue, 17-Apr-84 21:25:59 EST
Article-I.D.: rti.1155
Posted: Tue Apr 17 21:25:59 1984
Date-Received: Wed, 18-Apr-84 08:25:51 EST
Lines: 23

What's this about "steaming" tortillas anyway?

Back in Colorado we normally sort of toast them/fry them in a little oil
on a hot griddle.  Just long enough for them to get a little brown and
hot enough to melt the butter you are undoubtedly about to spread onto
them.

By the way, no-one has mentioned sopapillias (I think that's spelled
correctly, but my Spanish is limited (!))...  one thing I miss in the
East is a decent sopapillia.

Our Mexican housekeeper (who later made a big name for herself running
a really good Mexican restaurant in Trinidad) would make them with
normal whiteflour yeast-bread dough.  However, she would roll the dough
*very very thin*, then cut it into rectangles about the size of one
hand.  To make it as thin as necessary, you would probably want to get
a high-gluten flour, like Hungarian flour.

Having done so, drop these little rectangles into hot oil in a
deep-fryer or frying pan.  They should INSTANTLY puff up into little
pillow shapes, and will shortly afterwards be golden-brown.  Take them
out, drain on paper towel, eat (covered with honey or sugar and
cinnamon is good.)