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This is a Mexican bread sometimes served with chili con carne or enchiladas.
Mix the dry ingredients and rub in the shortening with fingers or cut in with pastry blender or 2 knives. Stir in the milk. Flour the board. Pat and roll out pieces of dough about the size of an egg until the edges are very thin. Put a little fat in the frying pan and cook the cakes until they are a delicate brown. Turn and brown the other side. Butter and serve hot with our without preserves.
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