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Sopapillas

March 22, 2014

When we are in Albuquerque nearly every New Mexican restaurant we go to serves up warm delicious sopapillas at that end of the meal. Apparently sopapillas originated in ABQ and the translation means “holding soup” although many call them little pillows. The traditional way to eat them is to drizzle a bit of honey over them.

I don’t like to make these very often at home as they require deep frying and I hate the smell of deep fry in the house. It seems to get on everything and smell for days. So when I do make these, I use an electric skillet and put it outside. The trick to getting these to puff up is to get the oil very hot and roll the dough pretty thing.

Sopapilla shown with beans and chile relleno

Sopapilla shown with beans and chile relleno

Difficulty: Medium
Prep Time: 15 min
Inactive Time: 15 min
Cook Time: 15 min
Total Time: 45 min
Yield: 2 dozen
Taste: Very Good

Ingredients:
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
4 to 6 tbs vegetable shortening
1 1/4 cups warm milk (approximate)
Vegetable Oil (for frying)
Honey for topping

Procedure:
1) In a large bowl, blend together the flour baking powder, and salt.

2) Cut vegetable shortening into small pieces and mix into ingredients.

3) Add milk and mix the dough quickly with a fork or by hand until the dough forms a mass.

4) 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. It should take about a dozen folds to form a soft dough that is no longer sticky.

5) Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.

6) Divide the dough in half, keeping the half you are not working with covered with plastic wrap or a towel so it does not dry out.

7) Gently roll the dough half you have chosen on a floured board. Roll the dough to a bit thinner than 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer. Also, the thinner you get the dough, the easier it is to get them to puff.

8) Cut the dough into rectangles that are about 10-inch by 5-inch. Divide the rectangle into a 5-inch squares, and then cut this into a triangle.

9) Do not attempt to reform and roll the leftover dough scraps. They do not roll out well on the second try. You can cook these dough scraps along with the others, and they taste just as good.

10) Repeat steps 7 and 8 with remaining half of dough.

FRYING SOPAPPILAS

10) Heat some vegetable oil in a large skillet or a deep fryer until the oil reaches about 400 degrees F.

11) Carefully slide the first sopapilla into the hot oil. Submerge the sopapilla under the oil. It should begin to puff immediately.

12) Cook sopapillas approximately 2 minutes per side (until lightly browned). Remove the sopapilla to a surface covered with paper towels to drain the excess oil.

13) Sopapillas can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Source: http://whatscookingamerica.net/CynthiaPineda/Sopapillas/Sopapillas.htm

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From → Bread, Dessert, Side Dish

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