Shortening

Flour, vegetable shortening, sugar, beer, pinch of baking powder • Cajeta (goat’s milk caramel), or pineapple jam, or strawberry jam, etc

all-purpose flour (about 800 grams) • vegetable shortening (about 400 grams) • sugar (about 150 grams) • baking powder • egg • vanilla extract • water (250 ml) • pastry cream, cream cheese, or jam • ground cinnamon • sugar • butter • rolling pin or glass •

corn flour (Maseca) (or you can buy it freshly made at a tortilleria) • As needed, water • lard or vegetable shortening • baking powder (such as Royal) • Salt, to taste • guajillo chiles • poblano peppers • Oregano • Cumin • chicken bouillon cube (such as Knorr) • chicken or beef • onion •

flour (remove 3 tablespoons and set aside) (about 8 cups flour; set aside 3 tablespoons) • ball vegetable shortening, about the size of a tennis ball (about 7 oz or 200 grams) • salt • water, as hot as you can handle (about 600 ml)

all-purpose flour (about 8 cups) • warm water (240 ml) • Salt to taste • sugar (about 100 grams) • shortening (about 1 cup) • baking powder (such as Royal or Rexal)

corn tortillas, lightly fried on both sides in oil or vegetable shortening until soft • shelled, salted peanuts (about 140 grams) • roasted tomatoes • roasted onion, peeled and sliced into half-moons • red apple, cored and chopped • roasted garlic cloves, peeled • Small handful of freshly chopped mixed herbs (such as thyme, oregano, or marjoram) • fried chiles to taste (I use guajillo and ancho) • roasted cinnamon and cumin • salt • cooked sweet potato, mashed with a touch of vegetable shortening with salt or peanut butter, and freshly ground spices (about 250 grams). This is to make a mash • To serve or garnish: •

all-purpose flour (1 kg) • vegetable shortening (500 g) • sugar (about 100 g) • Beer, • Jam, • Cajeta (Mexican caramel sauce), • Sugar, to taste • Ground cinnamon, to taste • Powdered sugar, to taste

all-purpose flour • (about 1/2 kg) vegetable shortening • eggs (1 whole and 1 yolk) • Dulce de leche • cola • vanilla • baking powder • Sugar and cinnamon • extra egg yolk to add to the dulce de leche

milk (4 or 5 liters, depending on your preference) • powdered sugar • vegetable shortening

all-purpose flour (about 1 kg) • vegetable shortening (about 125 grams) • or so of very hot water • baking powder • salt

sifted all-purpose flour • room temperature shortening • baking powder • salt • sugar • beer • egg for savory filling • Sugar as needed for sweet filling • Filling of choice such as jam, caramel, cheese and chorizo, sweetened condensed milk, etc

dried corn husks, reserve 4 husks • Medium steamer pot • Dough: • vegetable shortening (about 270 grams) • instant corn masa for tamales (about 480 grams) • vegetable broth (about 630 ml) • baking powder • kosher salt • Filling: • vegetable oil • white onion, sliced into half-moons (about 150 grams) • garlic, minced •

Maseca tamale flour (about 240 grams) • unsalted butter (90 grams) • vegetable shortening (90 grams) • sweetened condensed milk • baking powder • baking soda • ground cinnamon • vanilla extract • crushed pineapple • pineapple juice (about 240 ml) • sugar • as needed, corn husks for tamales •

flour (about 1 kg) • melted shortening (about 500 grams) • cola (from a 600 ml bottle) • salt • sugar (you can reduce or omit the sugar in the dough if you prefer it less sweet, depending on how sweet your filling is) • Sugar and ground cinnamon (optional, for sprinkling on the empanadas) • Filling • yellow sweet potatoes, peeled • apples, peeled • Juice of 1 mandarin orange • Sugar

all-purpose flour (about 1 kilogram) • granulated sugar • fresh yeast (about 11 grams) • eggs • shortening • vanilla extract • warm water • vegetable oil (about 1 liter) for frying • granulated sugar for coating the donuts

all-purpose flour (225 grams) • sugar (50 grams) • instant yeast (12 grams) • salt (1 gram) • large egg (about 50 grams) • warm milk (37.5 grams) • unsalted butter (55 grams) • bread flour (50 grams) • powdered sugar (50 grams) • vegetable shortening (50 grams) • cocoa powder (6 grams) • vanilla extract (6 ml)

bread flour (900 grams) • white sugar (200 grams) • fresh yeast (45 grams) • salt (3 grams) • large eggs (about 200 grams) • whole milk (150 grams) • margarine (50 grams) • unsalted butter (50 grams) • lard (70 grams) • vegetable shortening (50 grams) • bread flour (200 grams) • powdered sugar (200 grams) •

flour (about 500 grams) • vegetable shortening (about 250 grams) • cola (about 200 grams) • cajeta (Mexican caramel) • sugar • cinnamon

all-purpose flour (1 kg) • vegetable shortening (500 g) • beer • salt • whole milk (1 liter) • sweetened condensed milk • evaporated milk • rompope (125 ml) • cinnamon • cornstarch (60 g)

all-purpose flour (450 grams) • granulated sugar (100 grams) • plus 1/2 teaspoon active dry yeast (12 grams) • salt (1.5 grams) • large eggs • milk (75 ml) • margarine (25 grams) • unsalted butter (50 grams) • vegetable shortening (100 grams) • all-purpose flour (100 grams) • powdered sugar (100 grams) • cocoa powder (12.5 grams)

all-purpose flour (about 1 kilogram) • vegetable shortening (about 500 grams) • sugar (about 100 grams) • salt • Beer

unsalted butter, at room temperature • eggs, separated • sugar (about 200 grams) • all-purpose flour (about 250 grams) • baking powder • milk (about 240 ml) • cream cheese, at room temperature • vegetable shortening, softened • powdered sugar • Food coloring, • jam, any flavor you like (about 320 grams) • your favorite candies

all-purpose flour (1 kg) • egg yolks and 2 whole eggs • sugar (400 grams) • active dry yeast • Warm milk, • unsalted butter (1/2 kg) • salt • For the cream filling: • cornstarch (maizena blanca) • milk (2 liters) • egg yolks • vanilla extract •

all-purpose flour (about 500 grams) • sugar (about 125 grams) • unsalted butter (about 50 grams) • vegetable shortening (about 50 grams) • eggs • warm milk (about 125 ml) • vanilla extract (about 5 ml) • active dry yeast (about 15 grams) • Sugar crust for the rosca: • vegetable shortening (about 100 grams) • all-purpose flour (about 100 grams) • sugar (about 100 grams) •

all-purpose flour (225 grams) • granulated sugar (50 grams) • active dry yeast (10 grams) • salt (1 gram) • whole milk, at room temperature (38 grams) • unsalted butter (55 grams) • large egg (about 50 grams) • vanilla extract (5 ml) • Vegetable shortening, as needed for shaping • vegetable shortening (60 grams) • powdered sugar (60 grams) • all-purpose flour (60 grams) •

or 1 packet dry yeast • sugar • sugar (about 135 grams) • vegetable shortening • salt • warm water (about 120 ml) • flour (about 440 grams) • eggs • ground cinnamon • Topping for the conchas: • vegetable shortening (about 110 grams) • powdered sugar (about 60 grams) •

all-purpose flour (450 grams) • white sugar (100 grams) • instant yeast (22.5 grams) • salt (1.5 grams) • large eggs (about 100 grams) • whole milk (75 milliliters) • margarine (25 grams) • unsalted butter (50 grams) • vegetable shortening (35 grams) • all-purpose flour (100 grams) • powdered sugar (100 grams) • vegetable shortening (100 grams) •

salami • cooked ham • pork chorizo (about 70 grams) • chopped onion, to taste • chopped tomato, to taste • chopped jalapeño or serrano pepper, to taste • eggs • bacon, chopped • ground cumin • vegetable oil or shortening,

flour (about 1 kg) • margarine (about 400 grams) • vegetable shortening (about 200 grams) • eggs • milk (200 ml) • sugar (about 300 grams) • (2 1/2 tsp/11 grams) active dry yeast • vanilla extract • powdered milk • salt (10 grams) • warm water • Concha topping dough: •

all-purpose flour (450 grams) • white sugar (100 grams) • fresh yeast (22 grams) • salt (1 gram) • large eggs (about 100 grams) • whole milk (75 grams) • margarine (25 grams) • unsalted butter (50 grams) • lard (35 grams) • vegetable shortening (25 grams) • all-purpose flour (100 grams) • powdered sugar (100 grams) •