Torrejas
2 bags (sleeves) saltine crackers (about 34 crackers) 3 eggs Shredded cheese (optional) Raisins
Cinnamon For The Sauce: 2 cups sugar 1 teaspoon cinnamon
11/2 cups water
Separate the eggs. Beat the whites until stiff, add the yolks and beat again. Dip the crackers in
the egg batter and fry in deep fat. Drain and layer into hot dish. Sprinkle with cinnamon and
raisins. To make the sauce, combine the sugar, water and cinnamon and heat gradually, boiling it
until syrup thickens slightly. Pour over the crackers and sprinkle cheese on top if desired. Recipe
from my mother, Emma Silva Garcma, of Belin, N.M. - Filomena Garcma Baca
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