Sopapillas
Sopapillas are a great receptacle for beans, chile, carne adovada, beef, chicken, and basically whatever else you could think of, but my favorite way to enjoy them is with a little bit of honey as a dessert. These are so simple to make and are a New Mexican staple. You're gonna love them!
Equipment
- Stainless Steel Bowls
- Micro oven
- Spider Strainer
- Kitchen Towels
Ingredients
- 4 cups All-purpose non bleached flour
- 2 tsp Baking powder
- 1 tsp Salt
- 4 tbsp Shortening, or lard (try using palm oil fora healthier version)
- ½ cups Warm water
- 1 quart Canola oil for frying (more if needed)
Instructions
- In a large bowl, stir together flour, baking powder, salt and shortening.
- Stir in water and mix until dough is smooth.
- Cover with saran wrap, or a dish towel, and let stand for 20 minutes.
- Roll out dough onto a floured surface until ⅛ to ¼ inch thick.
- Cut into 3 or 4 inch squares.
- Heat oil in deep fryer, or a medium to large saucepot to 375 degrees F (190 degrees C).
- Fry until golden brown on both sides, about 15 to 20 seconds on each side.
- Drain on paper towels and serve hot.
Video
Notes
Sopapillas are very finicky to cook just right. You want to make sure the oil temperature stays at about 375 degrees consistently, if the temperature is stable, they won't rise as well. Another tip is to tap the masa when you first put it into the oil, this will help to form an air pocket. They are easier to stuff if you have some air pockets.
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A sopapilla is a puffed, singed mixture that is generally showered with nectar. Powdered sugar or cinnamon These are served in cafes with chocolate sauce.
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