Prep 30 mins
Cook 3 mins
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.
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons shortening
- 3⁄4 cup water
- oil (for frying)
- 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.
I used a heart shaped cookie cutter and tossed these in 1/3c powdered sugar with a teaspoon (heaping) of cinnamon after they were done. These were easy, awesome and very tasty.
So delicious and tasty. I have impressed my friends with these many times! Thanks so much!
OMG! I use to live in AZ, and we would get these in our favorite restaurant. They are SO great! The trick is definitely having the oil hot enough, and rolling thin.