Sopapias
Sopapias became a favorite when a Mexican restaurant opened in Homer and started serving them. My mom discovered just how easy it was to make them and I have never loved her more. See the whole recipe with step-by-step pictures here.
1c flour
½tsp baking powder
¼tsp salt
1 Tbsp shortening
1/3c warm water
I halved the recipe because Steved didn't want any. Which I think may be a cardinal sin. And even though I could really eat an entire recipe by myself, I have my new skinny pants to think of, so halvsies it is. I still only ate half of what I made.
Into a glass bowl, dump ½cup of flour, ¼tsp of baking powder, and 1/8 tsp of salt. Completely guess on what a half of ¼tsp looks like because you don't have a 1/8 tsp measuring spoon.
To the dry ingredients, add ½ Tbsp shortening and 1/6c of warm tap water.
Again, completely guess on ½Tbsp of shortening looks like in a 1Tbsp measuring spoon, but this time it's because you're too lazy to pull out a different set of measuring spoons.
Mush all of ingredients until they hold together, then knead for a few minutes until the dough is elastic-y.
Spray the bowl with cooking spray, or drizzle with olive oil, and rotate the dough a few times so it's coated. Set it aside while you dump all of the fishy-smelling oil from the deep fat fryer, wonder how long it's been since you've use the fryer, refill it with clean oil and heat that baby up. Curse God for making hot oil smell so heavenly.
Once the oil in the deep fryer is hot, roll out the dough until it is really quite thin. Slice the dough into squares or triangles or really whatever shape you like. I prefer squares because it's faster and that means I can have them in my belly sooner.
Drop the dough pieces into the hot oil for 20 seconds or so. The dough will puff up with a pocket of air inside. For crispier sopapias, fry them longer. But I like mine a little chewy. Remove them with a slotted spoon (is here where I admit to having a spoon specifically for deep-frying? no?) and place them on a paper towel lined plate.
While still hot, drop a bunch of sopapias into a bowl with a scoop or two of vanilla ice cream. Drizzle with honey and chocolate sauce, then sprinkle with cinnamon. Die a little bit inside.
3 Comments
Mmmmm, I love sopapillas. Growing up in Phoenix, I ate them quite a bit. I love 'em hot with honey.
I'll take two orders please. K thanks.
Looks soooo yummy! I sent this post to a friend. Sopaipillas around here are usually deep fried flour tortillas, very crunchy and often served with a strawberry syrup. Ok but definately not my idea of a divine sopaipilla!