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Thread: Tortas Fritas

  1. #1
    Deal GURU
    Join Date
    Oct 2008
    NW Missouri
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    Default Tortas Fritas

    Ok, I got this one from a Friend who was from Argentina. I haven't actually made this one yet but sampled hers and it's really good!

    Tortas Fritas:
    2 Tbsp. butter or margarine
    1 Tbsp. shortening.
    3/4 C. milk or water
    2 C. flour
    1 Tbsp. salt
    1 Tbsp. baking powder
    Oil for frying (about 2 C.)
    Dulce de Leche:
    1 quart whole milk
    1 1⁄3 C. sugar
    1 vanilla bean
    1/2 tsp. baking soda

    Tortas Fritas:

    Melt the butter or margarine and shortening together in a pan or in the microwave. Heat the milk (or water) until hot, but not boiling. Combine the melted fat with the milk (or water). In a bowl, combine the flour, salt, and baking powder. Mix well. Make a hole in the mound and pour the liquid into the middle. Gradually incorporate the flour mixture. Once mixed thoroughly, turn the dough out onto a flat, clean surface and knead well. Separate into 12 equally sized balls. Roll out each ball into a circle. With your finger, poke four holes in each circle. In a large frying pan, heat oil over medium-high heat. Fry each circle to a golden color.

    You might need to lower the temperature to medium while frying the dough. Transfer tortas to a plate lined with paper towels or paper bags to absorb excess oil. While still warm, sprinkle with powdered sugar or serve with Dulce de Leche (caramel cream); eat immediately.

    Dulce de Leche:

    Combine all ingredients in a large, heavy saucepan and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium and simmer the mixture briskly, stirring often with a wooden spoon, until thick, caramel-colored, and reduced by half, about 3040 minutes. (You will need to adjust the heat to keep the mixture at a brisk simmer without letting it boil over.) The traditional test for doneness is to pour a spoonful of caramel cream on a plate. When it gathers in a thick puddle and no longer runs to the edges, the mixture is ready.) Remove the vanilla bean with tongs and discard it. Transfer the caramel cream to a serving bowl and cool to room temperature. You can eat it now or cover and refrigerate if you prefer to serve it chilled. Note: You must use whole milk for Dulce de Leche. Skim milk will burn during the reduction process.


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