SOPAPILLAS RECIPE RECIPES

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SOPAPILLAS RECIPE - FOOD.COM



Sopapillas Recipe - Food.com 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

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

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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