Most people are familiar with this yummy after dinner treat at better Mexican restaurants. What most people may not know is just how easy it is to make excellent sopapillas in a short amount of time.
- 3 cups all-purpose flour.
- 2 teaspoons backing powder
- 1 teaspoon salt
- 4 to 6 tablespoons lard or vegetable shortening
- 1 1/4 cups warm milk (approximate)
- Vegetable Oil (for frying)
- In a large bowl, blend together the 3 cups flour 2 tsp baking powder, and 1 tsp salt.
- Cut in the lard or shortening on spoonful at a time.
- Add the milk all at once, and mix the dough quickly by hand until thoroughly mixed. About 3 minutes.
- Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again until no longer sticky.
- Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.
- Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out.
- Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to the thickness of a pencil.
- Cut the dough into rectangles about 9 inches by 5-inch. Then cut into palm sized triangles.
- Heat some vegetable oil in a large skillet or a deep fryer
- Carefully slide the first sopapilla into the hot oil. Submerge the sopapilla under the oil. It should begin to puff immediately. Some may be puffier than others. Don’t worry too much but some adjustment in heat maybe needed. It varies so much by pan quality, type of oil, altitude, etc that before long you’ll get the knack of it.
- Cook till light brown then flip. Should be around 2-3 minutes per side – but it will vary – you must be present at all times for this process.
Yields about two dozen treats!.
Sprinkle lightly with powdered sugar. For true authenticity mix some cinnamon with sugar and sprinkle.
Glaze with honey before eating and feels your toes curl up!