Sopapillas Recipe
Should have put a dish of honey next to it when I took the pic. 
* 2C flour * 1t baking powder * 1/2t salt * 2T shortening * 3/4C warm water * 1 quart oil for frying stir together flour, baking powder, salt, shortening, and water. Mix until smooth and then cover and let sit for 20 min. Roll out on floured board (i didn't use floured board) until 1/8" thick. This is important!! Thinness determines puffiness! Cut into 3" triangles. I obviously thought stars were easier. 
Heat oil to 375. MUST BE AT THIS TEMP (use thermometer since electric skillets are rarely accurate). Fry until golden brown on both sides (maybe 2 min on each side). DRAIN ON PAPER TOWELS. Notes: I sprinkled with a cinnamon/sugar mixture, served with honey. Also, there must be enough oil in pan to cover for them to turn out right. Cooking faster correctly will actually mean less oil absorbing than less oil and longer cooking time. FWIW |
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| You are right, thin means puffy and my preference. Indian Fry bread is thicker and to get them to cook thru to the middle, they eliminate the middle by poking a hole thru prior to cooking. Cute stars and since I like the corners best, that's for me!
Now it's time to make stuffed "sopas" where you open a pillow and put in your main dish......like taco filling, a hamburger with the "works", whatever. "Honey" is restaurants is a mix of corn syrup and honey so if you are using the real McCoy, all the better. One place in Santa Fe serves honeybutter with their sopas....yummmmm. |
| Stuffed Sopas? Oh my gosh, we're so having mexican tonight (not that we don't already 1-2 a week). Mmm... |
SheepieBoss wrote: One place in Santa Fe serves honeybutter with their sopas....yummmmm.
Mmmmmmmm that sounds so good. There was a mexican restaurant in Colorado that we used to go to when I was a kid that had the best sopapillas - La Casina Inn. I have never had a sopapillas as good since. |
| JO......of course the stuffed sopas come smothered in sauce (red or green) and cheese run under warmer then finished with shredded lettuce, ect.
Tho I have seen whole hamburgers inside a sopa w/o the sauce....other than the guacamole and salsa insid and edible by hand........still messy. |
| Mmm... my husband loves green sauce but says he hasn't found a place that compares to the places he ate at in New Mexico! We just tried one of most popular places here and he was stoked they had green sauce in their enchilada ...until he tasted it. |
| I understand. It is so simple to make but so easy to screw up. Canned sacue doesn't cut it. Even frozen green chile alters the flavor compared to fresh. I can't process (roast and peal) fresh green chile any longer......the volatile oils do a number on my breathing, but I can eat the stuff........thankfully. Try making it from canned green chiles......whole if possible like for rellenos.....Ortega has them. You'll need a bunch.
Red chile made from the pods is probably safer for those away from NM. |
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