Heritage, Volume 04, Number 03, Winter 1986

Pan De Polvo
(Mexican Wedding Cookies)
5 cups sifted flour
1 cup sugar
2 cups shortening
1 t. cinnamon
/2 cup water heated with 1 t. cinnamon & 1
stick of cinnamon
cinnamon sugar mixture
Cream sugar with shortening. Add cinnamon
and mix well. Add sifted flour
into the mixture a little at a time. Add
water slowly, mixing well. Divide the
dough into two or three parts, kneading
each until smooth and soft. Wrap
kneaded dough in wax paper and refrigerate
until easy to manage. Roll out the
dough between sheets of wax paper until
1/3 inch in thickness. Use small cookie
cutters. Place cookies on an ungreased
cookie sheet. Dredge in mixture of cinnamon
and sugar while still warm.
350 degrees for 15 minutes
^o^^ y\^

Salsa
5 ripe tomatoes
5 serrano peppers
3-4 garlic cloves, peeled
In large pan place whole tomatoes, garlic
cloves, and serrano peppers in /2 inch
water over low heat. Steam until tomatoes
become soft. Remove skin from
tomatoes (optional) and place in blender
or food processor with the serrano peppers,
garlic cloves and a small amount of
the water. Blend only for a few seconds.
Makes approximately 4 cups.

Tamales
Corn Husks
1/2 to 2 pounds
Soak husks in large pot for approximately
4 hours in warm water. Husks
must be soft.
Masa
5 lbs. fresh masa or equivalent in masa harina
2 lbs. lard or vegetable shortening
1 cup of broth from meat
1 T. salt
2 T. baking powder
1 t. ground comino (cumin)
3 T. red chile powder dissolved in small
amount of broth
Meat Filling
3 lbs. lean pork roast
2 lbs. beef roast
3 cloves of garlic, peeled and slightly mashed
1-2 cups of water
1 t. salt
Cut meat into large chunks. In large
pot simmer meat in water with salt and
garlic until tender. Remove garlic. Let
cool. Drain and save broth.
After meat cools, shred or finely chop
it (may be ground).
1-2 T. vegetable oil
2 t. chile powder
1 t. pepper
1 t. salt
1 t. ground cumin
2 garlic cloves, pressed
broth as needed
Add only enough oil in large pot or
skillet so that meat will not stick. Add
meat and rest of ingredients. Add a little
broth, mix well, and simmer for 30 to
40 minutes. Adjust seasoning. Mixture
should not be very moist, but not dry
either.
To Assemble:
Select only good, wide husks, although
two narrow husks may be overlapped.
Husks may be trimmed at top.
Spread husk with about 2 T. of the prepared
masa, leaving about one inch at
bottom (flat end), /2 inch at each side.
Spread only about halfway toward top, or
narrow, end. Now place 1-2 T. of the filling
along the center. Bring each side toward
center, completely covering filling.
Fold top of tamale husk down on seam
side. At this point they are ready to be
cooked or may be frozen. They freeze very
well.

To Cook:
Place steamer rack in large pot or
kettle, depending on amount of tamales
to be prepared. Place tamales in pot with
folded end down. Do not let water touch
bottom of tamales. Steam 45 minutes to 1
hour.
Almost any kind of meat may be used
for tamales. They are also very good with
turkey or chicken meat. In certain areas
of South Texas venison is traditional.
Mexican Hot Chocolate
Mexican chocolate is available in most
Mexican and Latin American specialty
stores and in many large supermarkets. It
comes already sweetened and flavored
with cinnamon.
For each square or round of chocolate,
heat one cup of milk and add one of the
sections. After the chocolate melts, pour
the mixture into a pitcher, and with
a nolinillo, a wooden beater which is
twirled between the hands, beat vigorously
until the chocolate is frothy.
If Mexican chocolate is not available,
use regular chocolate or cocoa and flavor
with sugar and cinnamon.
Bufiuelos
21/2 cups flour
/2 t. baking powder
V/2 t. salt
2 T. sugar
2 eggs, beaten
3/4 cup milk, approximately
1/4 cup butter or margarine, softened
sugar and cinnamon mixture
Sift dry ingredients into bowl. Beat together
eggs, butter and milk. Add to dry
ingredients. Turn dough out on a lightly
floured board and knead until very
smooth. Divide into 12-18 pieces, shape
into balls the size of golf balls. Let stand
20 minutes. With a rolling pin, roll into
thin rounds (like tortillas.)
Fry in deep hot oil until bufiuelos are
a light golden brown. Remove and place
them on absorbent paper. Sprinkle with
sugar and cinnamon mixture while still
warm.
Patricia E. Olvera is the administrative assistant
of the Texas Historical Foundation.
Place settings, traditional Mexican pottery, and
tablecloths for the photographs were donated by
Eclectic Gallery, 12th and Lamar, Austin, Texas.
Photography by Elizabeth Vair.

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Texas Historical Foundation. Heritage, Volume 04, Number 03, Winter 1986. Austin, Texas. The Portal to Texas History. http://texashistory.unt.edu/ark:/67531/metapth45440/. Accessed April 19, 2014.