Unlike the crisp, cinnamon-sugar-and-whipped-cream-covered triangles you find in many Tex-Mex restaurants, these New Mexico–style sopapillas are like little pillows of dough and air.
Serve a basket of them in place of tortillas alongside a big bowl of chile verde; offer them again for dessert with a drizzle of honey.
INGREDIENTS
MAKES 6 TO 12 SOPAPILLAS | ACTIVE TIME: 20 MINUTES | READY IN: 40 MINUTES
- 2½ cups (300 grams) all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons vegetable shortening or lard
- ⅔ cup warm water
- Vegetable oil for frying
DIRECTIONS
• In a medium bowl, sift the flour, baking powder, and salt. Add the shortening and gently work it in with your clean fingertips until the mixture resembles coarse crumbs. Add the water, a little at a time, and mix with a fork until the dough forms a ball. Turn it out onto a lightly floured surface and knead for about 30 seconds. Cover with plastic wrap and let rest for 30 minutes.
• In a heavy-bottomed pot, heat at least 2 inches of oil until a deep-fat thermometer registers 370 degrees F.
• On a lightly floured surface, roll out the dough very thin, ⅛ to ¼ inch thick. Cut into 3-inch squares or triangles.
• With a metal spatula, carefully put them in the oil and fry until golden and puffed, 1 to 2 minutes on each side. Only fry a couple at a time to
avoid overfilling the pot. Remove with a slotted spoon and drain on a paper towel, allowing to cool just slightly.
NOTE: Sopapillas are best eaten immediately but can be kept warm in a 200-degree-F
oven for up to 1 hour.
