New Mexican Sopaipillas Recipe

Authentic Sopaipillas Recipe Mexico In My Kitchen

WebDec 24, 2020 · Instructions. In a large bowl, mix together the flour, salt, and baking powder. Add the shortening, and use your hands to integrate it …

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1. 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.
2. 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.
3. 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.
4. 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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Sopapillas from New Mexico Recipe A Cozy Kitchen

WebMar 3, 2024 · How to Make Sopapillas with Honey. Whisk together the dry ingredients. We’re using all-purpose flour, baking powder, sugar and …

1. In a large bowl, whisk together the flour, baking powder, sugar and salt. Next, create a well in the center of the dry ingredients and pour in the honey and whole milk. Using a spoon or your hands, mix the dough together until it forms a sticky mass. Cover the bowl with a clean kitchen towel and allow the dough to rest for about 20 minutes.
2. I know frying this is a bit of a bummer but I’ll say that with these it’s needed and worth it. Since I had shortening leftover from my first batch of dough, I used it to fry these sopapillas; canola oil or peanut oil or lard will also work. In a cast iron skillet (or medium pot), add enough fat so it reaches 3-inches up the sides of the skillet/pot. Heat up your oil to around 300 degrees. (Right before we fry them off, we’ll heat it up even further.)
3. Lightly flour your work surface and rolling pin. If the dough is at all sticky (it shouldn’t be after it rested) feel free to sprinkle it with a bit of flour so it doesn’t adhere to the surface. Dump the dough onto the counter and roll the dough into a thin (1/8-inch thick) square. (It doesn’t have to be a perfect square either, just do your best.) Cut the sopapillas into 4 x 3-inch rectangles. Again, the measurements don’t have to be exact, you can definitely eyeball this.
4. Before you fry them up, be sure to get your honey ready. Line a baking sheet or plate with a few layers of paper towels or clean kitchen towel. Heat the oil up again to 375 degrees F. Drop the sopapillas in the hot oil, frying two to three at a time, for about a minute, flipping them over at the halfway point. (If they don’t puff up, they’ll still be tasty! But it may mean the dough isn’t rolled thin enough.) They should be lightly golden brown—not too crispy. Transfer them to the bed of paper towels to drain. Repeat with the remaining sopapillas.

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