Homemade Graham Cracker Crust Mix
INGREDIENTS:
1 lb Prepared masa (masa
-preparida), the soft dough
-used for making tortillas
1 ts Baking powder
1 ts Salt
1 Egg
1 lb Prepared masa (masa
-preparida), the soft dough
-used for making tortillas
1 ts Baking powder
1 ts Salt
1 Egg
You might try a recipe my mother gave me from Arizona for homemade gorditas. They're something between a cornmeal pancake and a biscuit and very easy. The only hard part is finding the masa preparida. If you've got a tortilleria anywhere, they can sell you the stuff otherwise you'll probably have to find a good Hispanic grocery.
Beat it all together, shape into patties no more than a 1/2" thick, and fry in oil until golden on both sides. Drain. Traditionally, you'd dip them in chile sauce and top with cheese and/or the usual taco accompaniments, but they're also good wtih sugar and about anything else you can think of. For a chile touch, you might chop your favorite chiles into the batter or dust them with chile powder (I plan to try ground chipoltes).
Beat it all together, shape into patties no more than a 1/2" thick, and fry in oil until golden on both sides. Drain. Traditionally, you'd dip them in chile sauce and top with cheese and/or the usual taco accompaniments, but they're also good wtih sugar and about anything else you can think of. For a chile touch, you might chop your favorite chiles into the batter or dust them with chile powder (I plan to try ground chipoltes).