REAL SOPAPILLAS
Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.
Provided by Leaz
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
- Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 16 g, Fat 9.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 127.7 mg, Sugar 0.1 g
SOPAPILLAS
If oil is the right temperature, sopapillas will puff up. We like to make with chili or stew. You can also shake them in a bag with cinnamon/sugar and make something that tastes like a churro.
Provided by SharleneW
Categories Breads
Time 33m
Yield 18-24 sopapillas
Number Of Ingredients 6
Steps:
- Sift together flour, baking powder and salt.
- Cut shortening in until mixture is a rough texture.
- Gradually add warm water.
- Mix to form dough.
- Knead until smooth.
- Cover and let stand for 20 minutes (this will make it easier to roll out).
- Start oil heating (desired temp is 375° - 400°).
- On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
- Cut into 3 inch squares.
- Fry a few at a time, turning when golden and puffed up.
- Drain on paper towels.
- Serve immediately.
SOPAPILLAS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 18 sopapillas
Number Of Ingredients 10
Steps:
- For the sopapillas: Heat the milk and sugar in a small saucepan over low heat until the sugar melts and the milk is warm to the touch.
- In the bowl of an electric mixer fitted with a dough hook, add the flour, lard, baking powder and salt. Mix for 1 minute to incorporate the lard. With the machine running on medium, drizzle the warm milk mixture into the mixing bowl. Mix until a ball of dough forms. Cover with plastic wrap and chill the dough for at least 1 hour.
- When ready, heat 2 inches of vegetable oil to 385 degrees F in a Dutch oven. Line a baking sheet with paper towels.
- For the topping: Mix together the sugar and cinnamon in a medium bowl; set aside.
- Dust your work surface with all-purpose flour and roll the dough out to a 6-by-12-inch rectangle. It should be about 1/8 inch thick. Cut the dough into 2-inch squares and fry in batches of 6 until golden brown, about 1 1/2 minutes per side.
- Using a spider, remove the hot sopapillas from the oil to the paper towel-lined baking sheet. Sprinkle the cinnamon sugar over the sopapillas and toss to coat. Transfer to a serving platter and drizzle with honey. Serve warm.
SOPAPILLAS
Provided by Ingrid Hoffmann
Categories dessert
Time 1h30m
Yield 1 to 1 1/2 dozen doughnuts
Number Of Ingredients 8
Steps:
- Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)
- Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
- Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
- Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.
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- In a small saucepan, whisk the honey with 1/2 cup of water, the cinnamon stick and cayenne. Cook over moderately low heat, stirring occasionally, until reduced to 2/3 cup, about 20 minutes. Remove from the heat, discard the cinnamon stick and let cool slightly.
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- On a lightly floured work surface, knead the dough until it’s evenly moist and no longer sticky, about 2 minutes. Lightly brush a rimmed baking sheet with oil. Transfer the dough to the prepared baking sheet and cover with a clean tea towel. Let the dough rest at room temperature for 15 minutes.
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- In a medium bowl, mix together flour, baking powder and salt. Ad melted butter and water then mix the dough until it is smooth.
- Turn dough out onto a clean surface and use a rolling pin (or sturdy cup) to roll into 1/4" thickness. Use a knife or pizza roller to cut into 3" squares.
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- In a large bowl, mix together the flour, salt, and baking powder. Add the shortening, and use your hands to integrate it well with the flour.
- Pour the hot water into the bowl, little by little. Work the dough with your fingers, mixing the dry ingredients with the water until you form a dough.
- On your table or countertop, knead the dough for about 4-5 minutes until it is smooth. Form a ball with the dough and place it back in the bowl.
- Cover the dough with a plastic or kitchen napkin and let it rest for at least 20 minutes. This resting time helps the gluten to develop and make it easy for you to roll out the dough and form the sopapillas.
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