Tortas fritas are best enjoyed on a rainy afternoon with yerba mate tea.
In Argentina and Uruguay, tortas fritas are often served with dulce de leche or jam at breakfast as well.
|2 1/4 cup||Flour|
|2 1/4 tsp||Salt|
|2 1/4 tsp||Baking Powder|
|2 1/2 tbsp||Butter|
|3 tbsp||Tenderflake Lard|
|Tenderflake Lard for Frying|
Mix flour, salt, and baking powder in a bowl. Add 2 1/2 tablespoons butter and 3 tablespoons shortening or lard and mix into the flour with hands until well blended.
Add milk gradually, stirring and then kneading gently as you go, until the mixture forms a smooth dough (add more flour if mixture becomes too wet).
Roll dough out to about 1/4 inch thickness, and use a round cutter to make 3 1/2 inch circles. (Or separate dough into about 10 pieces, shape each piece into a ball, and flatten each ball into a pancake about 1/4 inch thick). Poke a hole in the center of each with your finger.
Melt enough shortening or lard in a small skillet to have a depth of about an inch of fat, and heat until fat sizzles when the dough is added. Fry breads in batches until golden brown on both sides, turning them once.
Drain tortas fritas on paper towels and sprinkle with sugar while still hot.
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