Sopapillas
 

I used to love eating Sopapillias at Casa Bonita back when I was a kid. Haven't been there in decades.

I tried to find a recipe online that was similar. Tried one with yeast that was ok but not the same. I finally found a recipe that was much closer. It turned out great the first time I tried it but the Sopapillias didn't puff up on the second batch for some reason. I think the baking powder and keeping hot oil are important to get them puffed right to fill with honey.

So here is the recipe and if you have a better one or tips, please share.


Sopapillas

Ingredients
2 c - Flour; sifted
1/2 c - Water
2 tb - Lard; or shortening
2 ts - Baking Powder
1 ts - Salt

Preparation
Sift together the flour, baking powder, and salt. Work in the lard and water. Form into a soft dough and roll out on a floured board and cut in rectangles.
Deep-fry at 400 F, pushing the fritters under the fat two or three times to assure even puffing. Cook on both sides until nicely browned and puffed. Makes 20.

All of the Casa Bonita's except the big one in Denver have closed. South Park ( produced by two guys from CO) even made an episode spoofing the Casa Bonita. Offensive but very funny.

http://www.southparkstudios.com/full...11-casa-bonita

Anything with lard in it must be good. :-D

Too bad they are closed....when I lived in Arksnsas we used to love to go there and loved the sopapillias!!

oohhh yes those are good! Thankfully here in San Antonio there are many restaurants that make pretty good ones too!

saving for later

Hewre's the recipe for the Pancho's Mexican Buffett sopapillas,
Poncho’s Mexican Buffet Sopapillas


Poncho's Mexican Buffet Sopapillias

• Author: CopyKat.com
• Recipe Type: Dessert Recipes, CopyKat Recipes, CopyKat Restaurant Recipes
• Prep time: 1 hour
• Cook time: 10 minutes
• Serves: 1

http://www.copykat.com/wp-content/up...as-150x100.jpg These are very addictive the family will love them!
Ingredients

• 4 cup All-purpose flour
• 1 1/4 teaspoon Salt
• 3 teaspoon baking powder
• 3 tablespoon Sugar
• 2 tablespoon shortening
• milk (about 1 1/4 cups)
• Crisco for Frying

Instructions

Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. Heat about 1 inch of oil in a frying pan to about 375 degrees. Add a few pieces at a time, so that you do not cool the oil too quickly, turn at once so they will puff evenly, then turn back to brown both sides. You may want to sprinkle with cinnamon and sugar before eating. Drain on paper towels. Serve with honey. Makes 4 dozen or more. One warning these are quite addictive.

Ah Casa Bonitas... the Chuckie Cheese of mexican food. Actually, from a food quality perspective, that may be an insult to Chuckie Cheese. My kids talk me into taking them there once a year -- usually during Christmas season, when I'm in a good mood. I have two rules, eat before you go and save room for the sopapillas. Love the sopapillas. Everything else is pretty much an entrance fee.

I used to LOVE Casa Bonita and Casa Viva after Bonita closed. Their sopapillas were awesome. Thanks for sharing. Any idea of how they made their cheese enchiladas?

Thanks for the other recipe.

If anyone else has tips to share for making Sopapillias or getting them to puff up while frying please share.