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1
In a large bowl sift together the flour, baking powder and 1 teaspoon of salt.
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2
Cut in the shortening with a fork or pastry blender.
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3
Add the water, gradually, until the dough comes together and forms a ball.
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4
Turn onto a floured surface and knead until smooth.
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5
Cover and let rest for 5 minutes.
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6
Cook's Note: The dough can also be made in a standing mixer.
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7
Heat the canola oil in a large high-sided skillet to 350 degrees F.
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8
In a small bowl, mix together the remaining 1 teaspoon of salt, the ancho chili powder and pepper and set aside.
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9
Divide the dough into 4 equal portions.
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10
Roll each portion into a square about 1/4-inch thick.
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11
Cut each piece into 2 by 2-inch squares.
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12
Working in batches, carefully add about 6 pieces of the dough into the hot oil.
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13
Using tongs, turn the dough frequently to ensure even puffing and cooking.
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14
Fry until golden brown.
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15
They should puff up like little pillows.
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16
Remove them from the oil and drain on a sheet pan lined with paper towels.
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17
Sprinkle with the ancho chili mixture.
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18
Repeat with remaining pieces of dough.
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19
Transfer the fried dough to a serving tray, top with about a tablespoon of the salsa and serve.
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20
Salsa:
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21
Combine all of the salsa ingredients into a bowl and toss to combine.
