To make Fry Jacks, mix 2 cups of all-purpose flour, 3 teaspoons of baking powder and 1/4 teaspoon of salt in a mixing bowl, and add 1 tablespoon of vegetable shortening to the flour mixture. Start pouring water into the bowl, adding small portions at a time. The total amount of water added should be about 1 cup. Make sure that the dough is soft but not sticky. Divide the dough into two portions, and let the dough rest for about 20 minutes. After that, roll out the dough to 10 to 12 inches in diameter, cut the dough to the desired size, and fry it in hot vegetable oil until it is golden brown.
To make garnaches, fry 1 pound of corn tortillas, pat with paper towels, and set aside. Mash 1 can of refried beans, and add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to the beans. Heat the mixture on a stove until it is warm, and place the mixture on top of tortillas. To make sauce, mix 4 ounces each of shredded cabbage, onions and carrots, 1/2 cup of white vinegar and 1 diced habanero pepper, and leave it for 30 minutes. Pour the sauce mixture over tortillas, and sprinkle some grated Parmesan cheese on top.Learn more about Regional Cuisine