Monday, July 26, 2010


I don't understand how this works. Other than flour and baking powder and some preservatives, nothing on the ingredients list on this box explains why this stuff puffs up. It's Mexican magic.

Mixed with oil and water and kneaded for 5 minutes.

And wrapped and rested for a half an hour.

And then rolled out. (I don't have a rolling pin. But I have lots of wine bottles.)

Then cut into squares. The triangles did not work so well.

Thrown in hot oil and ZOOM! Very fast, they puff up...

Flip and done. The whole frying puffing process took literally one minute.

Most turned out. A few were duds.

Sopailla. With cinnamon sugar and honey. Voodoo.

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