- October 2, 2009 at 7:11 pm #277050
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!
2 Tbsp. butter or margarine
1 Tbsp. shortening.
milk or water
2 C. flour
1 Tbsp. salt
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
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 30–40 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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