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tortitas de santa clara

Tortitas de Santa Clara, a dessert from the colonial era

The name Tortitas de Santa Clara comes from the popular belief that this dessert was invented at the time of the Colony by a nun in the convent of Santa Clara, in the state of Puebla.

The Santa Clara pancakes are the perfect example of colonial syncretism. The Spanish nuns had to adapt to the local ingredients, although they tried to cook rigorously with the Spanish recipes, they always had to use substitutes. This gave rise to endless recipes that today are part of the rich gastronomic mosaic of our country.

tortitas de santa clara

When you go to Puebla, it will be very easy for you to find this delicious cookie-shaped dessert everywhere. But you don’t have to wait until the next time you travel there, here we will tell you how to prepare them.

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Ingredients for the Tortitas de Santa Clara

For a portion of 20 to 30 pieces you will need:

1/2 cup of water

125 g. icing sugar

1/8 teaspoon baking soda

3 small egg yolks

380 g. lard

750 g. of flour

5 sheets of brown paper

Ingredients for the stuffing

500 g. pumpkin seed

1 tablespoon of sifted ash or tequesquite

500 g. of sugar

1/2 cup of water

1/4 liter of milk

Preparation of the filling

Soak the seeds one day before preparation in half a liter of water with the dissolved ash. The next day, peel them until the green cape comes off, wash and grind them again.

Cook the sugar in half a cup of water until the nougat point, then add the ground nugget and let it boil for a few minutes. Remove it from the heat and beat it. When it cools add milk and beat until it cools.

Now it is ready to fill up the pancakes.

tortitas de santa clara

Step by step

Pour the water, sugar and baking soda into a bowl until everything is dissolved. Add butter and mix it with a wooden spoon, remember that the texture must be creamy. Now mix flour with your hands until you have a paste.

Cover a sheet of brown paper with flour and put a portion of the pasta on top. Then, flour another sheet and cover the pasta, carefully flatten until your dough is half a centimeter thick.

Remove the paper and cut the pasta with a 6 cm diameter round cutter. Cut the pasta and place it in oven tins lined with brown paper. Here comes the part of the styling, add a small strip of dough on the edge of each tortilla, with the help of a fork. Also, you can mark the edges so that the characteristic shape is left.

At this point you must let them rest 24 hours before putting them in a preheated oven at 200 ° C, for 15 minutes until they are well cooked and ready to prepare the filling.

Put the filling and voila! You can now enjoy your own Santa Clara pancakes.

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Alejandra Casas

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