Ingredients Edit

Directions Edit

  1. Put split peas in water (approx 2 cups).
  2. Boil until just cooked, not tender.
  3. Drain off water (use colander or sifter).
  4. Grind beans with onion and garlic.
  5. Add cominos.
  6. Prepare tortillas.
  7. Sift flour, add shortening, baking powder and salt.
  8. Add ¼ cup water.
  9. Make into a dough, firm enough to knead.
  10. Make into 3" balls (round).
  11. Put balls in palm of hand.
  12. Make hole in tortillas and fill with thick split peas.
  13. Close up hole so that peas will not spill when rolled. Seal ends.
  14. Let rest for 15–30 minutes.
  15. Flour table lightly.
  16. Roll dough with a rolling pin or clean pint bottle.
  17. Fry in hot fat or bake like tortillas.

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