Prep 1 hr
Cook 20 mins
I got this recipe from my mom who in turn got it from my grandmother who was born and raised in Albuquerque, NM. Sopapillas definitely take a bit of practice but if my brother is right its "the love" that makes them puff!!
- In a large mixing bowl sift flour, measure out 4 cups and sift again -- add salt baking powder & sugar.
- Cut in shortening.
- Add milk, a little bit at a time, until you have a ncie dough ball -- the texture will be a bit crumbly.
- Cover dough ball with a wet paper towel and let stand for 1 hour.
- Preheat about an inch (more is better) of vegetable or corn oil in a skillet or high walled griddle to 375°F.
- Working in batches grab 1/2 cup of dough and roll out as thin as you can get it, about 1/16 of an inch.
- This should make roughly 3 sopapillas, smaller does work out better in this case ;).
- Using a pizza cutter or knife cut dough into rectangles (or squares or circles, go crazy people!) lol.
- Drop the dough into the hot oil one at a time and briefly submerge to help puff.
- This is also where the amount of oil is important -- there should be enough oil to allow the dough to puff up and still be submerged in oil.
- Consistency of oil temperature is also important. That's why its better to work in small batches.
- Tapping them against the side of the skillet can also help.
- Remember -- love your sopapillas -- its the love that makes them puff!
- This recipe should make approximately 20 sopapillas.
If you want it to puff more then you need to add more baking powder. Standard is 1 tsp per cup flour, and many do 1 heaping tsp per cup flour. You have less than 1 tsp per cup flour here,, so for 4 cups flour I suggest 4 tsp baking powder.