HogFan
is one Smokin' Farker
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.
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.
