RECIPE FOR AUNT CHILADA'S MEXICAN FRY BREAD

Chef: Shulammite Alaniz, Aunt Chilada's, Phoenix, Arizona

2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons baking powder
4 tablespoons vegetable shortening
2/3 cup water or milk
Oil for frying
Filling, as desired

Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well. Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes. Roll dough into a ball; place into a plastic bag. Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.

In a cast iron skillet, heat oil to 375 degrees F. Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown. Use a slotted spoon to remove rounds from skillet; drain on paper towel. Fill with prepared fillings as desired.

Makes 6 servings.