HOW TO MAKE SOPAPILLAS RECIPES

Name: Sopapillas
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 18-24 sopapillas
Ingredients: 2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons shortening; 3/4 cup water; oil (for frying)

SOPAPILLAS RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Sopapillas Recipe - Food.com - Food.com - Recipes, Food ... image

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.

Total Time 33 minutes

Prep Time 30 minutes

Cook Time 3 minutes

Yield 18-24 sopapillas

Number Of Ingredients 6

Ingredients

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup water
oil (for frying)

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.

Nutrition Facts : Calories 63.4, FatContent 1.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 105.4, CarbohydrateContent 10.7, FiberContent 0.4, SugarContent 0, ProteinContent 1.4

SOPAPILLAS RECIPE | INGRID HOFFMANN | FOOD NETWORK

Sopapillas Recipe | Ingrid Hoffmann | Food Network image

Provided by Ingrid Hoffmann

Categories dessert

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 1 to 1 1/2 dozen doughnuts

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 tablespoons vegetable shortening
3/4 cup warm water, plus more as needed
Peanut oil, for frying
Honey or cinnamon sugar, for serving

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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