Tortitas de Santa Clara

For cook tortitas de santa clara we need:

To a portion of 20 to 30 parts are required :

1/2 cup water

125 g. icing sugar

1/8 teaspoon of baking soda

3 small egg yolks

380 g. lard

750 g. flour

5 sheets of brown paper

flour flour

500 g. pumpkin seed

1 tablespoon sifted ashes or tequesquite

500 g. sugar

1/2 cup water

1/4 liter of milk

In a bowl, sugar and soda with half cup of water is dissolved, add the butter and beat with a wooden spoon until the mixture has the consistency of cream. Then we add the flour and mix with your hands, kneading well until a paste. Specifications Flour Kraft paper is fine and placed on it a small portion of pasta cooked, cover it with another equally floured paper and gently flatten palotea or until the dough has a thickness of half a centimeter.

Then we remove the paper off the paper and cut using a 6 cm diameter, the dough is cut and removed to place in baking tins lined with brown paper , but on the edge of a strip of each tortilla gets the same mass to form a rim and with the tip of a fork , is marked around it to create a set.

Let stand for 24 hours and placed in an oven preheated to 200 ° C, a time of 12-15 minutes until cooked through.

Allowed to cool and subsequently filled.

The nuggets are made from one day before soaking in a pint of water with the ash dissolved in it. The next day wash well and put on a metate or stone and carved to remove the green layer, washed again and grind. The Boil sugar in half cup of water until it turns stiff, which is recognized when to put a ball of honey in a glass of cold water, it takes hard consistency.

Later ground nugget is added, boil a little, removed from heat and beat. When cooled you add a little milk and and continue beating until it takes consistency. After allowing to cool you can proceed to fill or cover cookies with mixture.

Allow the mixture to solidify and are ready to eat them or sell them.