Pan de Campo Recipe


      1/2 cup     PET Milk

      2 cups      La Paloma Flour

      2 tsp        Clabber Girl Baking Powder

      1 tsp        non-iodized salt

      1 tsp        granulated sugar

      3/8 cup    Mrs. Tucker's Shortening

Add 1 cup of hot water, to make the mixture into a dough consistency (Add more as needed).

Chuckwagon Chef Eugenio Mendietta Baking Pan de Campo (
Expert Chuckwagon Cook Eugenio Mendietta with Ingredients


Pre-heat the oven to 400 degrees (Fahrenheit). Mix all ingredients together in a large bowl. After thoroughly mixing, allow the dough to rest for 20 minutes. With a rolling pin, roll out the dough to a 2" thickness. Pierce the dough with a fork before cooking. Place the dough onto a cookie sheet and bake for 20 minutes.

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This page was last updated on: October 26, 2016