New Mexico is well known for its red or green chili. However what I have fell in love with since being here are sopapillas. They are this warm, crispy on the outside, soft on the inside doughnut type deliciousness. There are arguments as to whether or not it is a dessert or to be used as a side item. I've seen them stuffed with food as well. But for ME, I like to have them at the end of the meal. This is the recipe I use. I like to sprinkle them with a little powdered sugar and dip them in honey. Enjoy!! Q
Sopapillas:
2 cups flour
2tsp. baking powder
1 level tsp. salt
1tsp sugar
1Tbsp. Shortening
warm water
oil for deep frying
Mix all dry ingredients in a bowl. With a pastry blender or two butter knives, cut in lard until small and crumbly. Add enough hot water to make a dough like that of a pie crust. cober and let dough stand at room temp. for about 30 minutes. Roll out enough dough to make about 2-4 triangles at a time. Cut the triangle out and place in hot oil. When one side is brown flip it over to cook the other side. Drain on paper towel. Serve warm.
3 comments:
Sopapilla dough is resting as I type this comment. I hope they turn out as lovely as yours.
Ok, so they didn't turn out well. They were kind of flat and very doughy. I think my dough was too stiff and dry.
Yes that could be it or you they were too thick. I roll them out pretty flat and make sure the oil is hot. It should fry as soon as it hits. Thanks for trying it though. Q
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