Tortas Fritas

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    • #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!

      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 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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