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30 lines
1.5 KiB
Markdown
30 lines
1.5 KiB
Markdown
---
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title: Torta Frita Criolla (Argentinian frybread)
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tags: ['argentinian', 'fry', 'bread']
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date: 2022-06-23
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author: "bernardo-slongo"
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---
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A "merienda" (afternoon meal) that is intertwined with the history of colonization on the River Plate region. Never have it by yourself, instead with friends or family, and a cup/gourd of Mate.
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- ⏲️ Prep time: 1h 10min or 2h 10min, (depending on how long you leave it to rest.)
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- 🍳Cook time: 10 minutes.
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- 🍽️ Servings : 10.
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## Ingredients
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- 1.1 pound (1/2 kilo) of all-purpose flour.
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- 4 tablespoons of lard or butter.
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- 1/2 cup of water mixed with a teaspoon of salt.
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- Oil or grease of choice for frying. (Modern Argentines use refined tallow or sunflower seed oil, but for the real gaucho way, unrefined lard or tallow is the right choice)
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- Sugar, cinnamon, or herbs and spices of choice (Optional)
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## Directions
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1. Add the flour on a bowl, and the grease in ambient temperature in the middle.
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2. Mix flour and grease with your fingertips, while slowly adding the salt water, until you end up with a dough ball.
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3. Knead it energically, until the dough forms bubbles on its surface.
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4. Let it rest for 1 or 2 hours, and then form little balls, the size you'd do for a chocolate chip cookie, smash them to a disc shape, then poke a small hole in the middle.
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5. Fry it on abundant grease until golden brown, remove it with a perforated spoon, then put it on a bowl with paper towels to absorb excess grease.
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6. Add garnishes, but it is not essential, due to how rich and filling the dish is.
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