Pan de Van Horn

(by Karina Correa)

7 c. self-rising flour ((7 small Grandma handfuls)

1/2 c. vegetable shortening (just under 1 tasa)

1 t. salt (2 small child finger pinches of sal)

3 c. warm milk + 1/4 c. water (just enough liquid to make a ball of dough)

...and, of course, Grandma-sized love

Preheat oven to 375 F.

Combine flour, shortening, and salt until incorporated.

Gradually add milk and water.

Sprinkle all the love and knead until a ball forms. Refrigerate for about 1 hour.

Divide dough into several sections.

Give each section to a small child to roll in a ball, and divide section into smaller balls the size of child’s palm (golf ball size).

Roll each ball out to a small, flat round, and poke four times with a fork in the center of each round, creating a square or “x.”

Place rounds on a baking sheet 1 - 2 inches apart, and bake until lightly golden brown, about 10 - 15 minutes.

Let cool.

Makes 1 - 2 dozen, depending on size.

Serve with homemade frijoles charros and red chile stacked enchiladas topped with a fried egg.

(Read The Red Suitcase, the story that accompanies this recipe.)