Sopapillas

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Sopapillas

·      4 cups all-purpose non bleached flour

·      2 teaspoons baking powder

·      1 teaspoon salt

·      4 tablespoons shortening, or lard (try using palm oil for a healthier version)

·      1 ½ cups warm water

·      1 quart canola oil for frying (more if needed)

 

Directions

1.  In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water and mix until dough is smooth. Cover with saran wrap, or a dish towel, and let stand for 20 minutes.

2.  Roll out dough onto a floured surface until 1/8 to 1/4 inch thick. Cut into 3 or 4 inch squares. Heat oil in deep fryer, or a medium to large saucepot to 375 degrees F (190 degrees C). Fry until golden brown on both sides, about 15 to 20 seconds on each side. Drain on paper towels and serve hot.

 

Recipe Notes:

Sopapillas are very finicky to cook just right.  You want to make sure the oil temperature stays at about 375 degrees consistently, if the temperature is stable, they won’t rise as well.  Another tip is to tap the masa when you first put it into the oil, this will help to form an air pocket.  They are easier to stuff if you have some air pockets.