A popular Christmastime
tradition at our home, as we celebrate Mexican posadas from the 16th
to the 24th of December, I always looked forward to my cousin,
Margarita, bringing me a fresh plate at Christmas. When I married and had my
own children, we usually used a shortcut method by purchasing a package of
uncooked flour tortillas, labeled, “listos para el comal.” We’d cut them in
triangles and fry them a few at a time and sprinkle them with cinnamon sugar. Traditionally,
they would be whole, not cut into pieces .

¾ Cup milk

¼ Cup butter

2 eggs, beaten

3 cups flour

1 teaspoon baking powder

1 teaspoon salt

oil for frying

cinnamon sugar

In sauce pan
melt butter in milk and cool. Stir in beaten eggs. In separate bowl, stir
together flour, baking powder, and salt. Add milk mixture and mix well. Knead
until smooth. Shape into 20 balls and let rest 5 minutes. Roll each into a
4-inch circle. Fry until lightly browned, turning once. Sprinkle with cinnamon
sugar.