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