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Tortas Fritas....Anyone Familiar?

post #1 of 3
Thread Starter 
Tortas Fritas is a traditional fried bread from Latin America, (or at least I suppose it originated there.) The recipe goes something like this..... (My question is below the recipe)
2 tbsp. butter or margarine
1 tbsp. vegetable shortening (or beef lard)
3/4 cup of milk
2 cups flour
1 tbsp. salt
1 tbsp. baking powder (Royal is suggested)
Approx. 2 cups shortening (or beef lard) for frying.
Melt the 2 tbsp. butter or margarine and 1 tbsp. of 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 in 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 1/4 inch thick. With your finger, poke a hole in the middle of each circle.
In a large frying pan, melt 1-2 cups of shortening or lard over medium high heat.
Fry each circle to a golden color in the melted shortening or lard. You might need to lower the temperature to medium while frying the batch. Transfer tortas to a plate with paper towels or paper bags to remove excess oil.
Eat while still warm with dulce de leche spread or marmalade. Enjoy with coffee, tea, or better yet, yerba mate.
Yield: 12 Torta Fritas
Almost everytime I try to make these they turn out more like biscuits and are crumbly instead of bread-like. I canĀ“t figure out what I am doing wrong. Are the liquids too hot when I add them to the dry ingredients? Am I not kneading the dough enough?
If anyone has any tips on this, I would greatly appreciate it. My husband really misses this treat, and I would love to be able to cook it like his family does.
post #2 of 3
As a guess I would say you aren't kneading long enough to get the gluten to develop.
post #3 of 3
Thread Starter 

Tortas Fritas

The rain inspired me to give the Tortas Fritas another try (which is the tradition in Uruguay). I did indeed knead the dough a bit longer and they turned out much better. I also let the liquid cool a bit more before adding it to my dry ingredients.

My husband was much more satisfied with this batch. Yay!:bounce:

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