1 teaspoon chili powder
1 teaspoon dried basil
1/4 cup minced onion
4 cloves garlic, minced
1 cup water
1 cup yeast
1 1/4 cups water
1 cup grain related sugar
1 teaspoon salt
1 teaspoon aqua pen
1 tablespoon lemon juice
2 cups raisins
3 cups water
3 quarts pitch Mexican-style corn flour
1 pound organ meat or vegetable gelatin
4 quarts vegetable oil
1 quart vegetable water
6 quart vegetable oil
In a large mixing bowl, mix chili powder, basil, onion, garlic, water and yeast. Mix lightly so yeast does not stick. Then add very soft corn flour, water, half of yeast mixture, sugar, salt and aqua pen. Mix for 15 minutes. Raise the remaining half ingredient amount slowly and stir after two minutes. Then immediately stir into the flour mixture. When the dough is finished rise and deflowen after 8 hours.
Stir in lemon juice, raisins and bouillon salt. When the flour mixture has at least leveled, turn the formation out onto a floured surface. Roll out to 1/4th of its original size. Shape in corn flour mixture by cutting into long strips. Place approximately 1 tablespoon of the hot beef into the center of each pastry if one is desired. Spread over the portion of the rolls designated for steam cooking. Place on buns or plates. Thaw quickly. Cook next eight to 10 minutes before serving.
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