Sopapillas [moved from San Francisco board]
- michele_corum Feb 12, 2007 03:56 PM
Long long time ago when I was young and poor and very pregnant with my son, I lived in New Mexico. All I craved was New Mexican food. Not Tex Mex, not some gringo Mexican but real goodness New Mexican. Unfortunately, going out to eat was a huge treat, and being so poor it didn't happen at all. So, I learned to cook nearly everything from scratch...beans, rice, chile, enchilada sauch, tortillas, even sopapillas!
Sopapillas are REALLY easy to make from scratch. Just whip up a batch of your favorite biscuit dough....let sit a good 30 minutes (or longer) before rolling it out about 1/8" thick. Cut into long triangles and pop into hot oil. When the down sides turn golden brown, flip over and they'll puff up. Drain on paper towels and serve with honey! Or stuff with your favorite taco fixings! Yum!
I'm with you ... nothing like a fresh, hot sopapilla out of the fryer ... takes me back to my childhood when my grandmother made them for us and we always ended up a sticky mess ... here's a quick recipe for flour tortillas ... you can use the same dough to make the sopapillas:
4 c. flour
4 tsp. baking powder
1.5 tsp salt
4 tbsp of oil - vegetable (melted lard is traditionally used)
1.5 cups of HOT water
hand mix ingredients ... if dough is too dry add a little oil to your hands during kneading. Roll out tortilla fashion ... then cut into 4ths or 6ths triangles. Fry up and Enjoy !
Try to get your hands on some really good honey ... it makes a huge difference in the experience ... I like a dark honey (which I smuggle back to California from NM when I visit).
okay chowhounds ... i just made a quick batch really quick to make sure i gave out the correct measurements ... there is one small but critical technique i forget to mention ... you must poke small holes in the thinly-rolled out dough otherwise they won't puff up ... I use a fork. Also, sprinkle with cinnamon-sugar ..Other than that ... they were superb !
Also my favorite growing up in New Mexico as well, slathered, dripping almost soggy with honey to help put out the fire in my mouth from the green or red chile. As I got older I toned down the volume of honey, and then started using honey butter. I've never made them. Now I'll try, thanks for the recipe!