Recipe of the Day

When we lived in Las Cruces, one of my favorite treats was to go to Roberto Estrada’s restaurant (named Roberto’s oddly enough!) for fresh sopapillas. It was even equipped with a drive-through so you didn’t even need to leave your car to get a grease stained white paper sack of deep-fried starchy carb drugs yumminess. When we first moved to the Flatlands we went to a local Mexican restaurant that is otherwise quite good but the sopapillas were terribly disappointing. What came to the table was something resembling a very crisp flour tortilla and that is NOT at all what you get in Las Cruces . . . which is more like puffy pillow of fry bread. You could get these as part of the main entree — stuffed with beans and/or meat, tomato, lettuce, cheese, and of course smothered with red or green chile sauce. You could also have them for dessert — plain, dusted with powdered sugar or most commonly drizzled with honey.

I only make these about once or twice a year b/c they do take a while to make (but they are not difficult by any means) and they can’t remotely be construed as healthy food, but they are *SO* yummy! Mine aren’t as good as Roberto’s but this recipe comes from a book called ‘Authentic Indian-Mexican Recipes’ by William Hardwick and they are pretty good. Also, I don’t use a large pot for deep frying so I make my sopapillas about 3-4 inches long but Roberto’s are about 8 inches long. I made these a couple of days ago and served with some shredded chicken breast in green chile sauce with usual toppings — cheese, tomato, lettuce, guacamole, salsa.

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Sopapillas

2 c. sifted flour

1 1/2 t. baking powder

1 t. salt

2 Tbsp. sugar

1 1/2 Tbsp. shortening

2 eggs

Enough water to make medium dough

Sift all ingredients together. Cut in the shortening. Eggs may be omitted if you so desire. Add water and make into dough. Let rest 15 minutes.

Roll out dough about 1/8″ to 1/4″ thick. Cut into 3″ trapezoid or triangle shape.

Fry in grease at 375F until golden brown, then turn them over. They puff up quite a bit.

Serve with honey. Makes 24 (I find that I get less than that).

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One Response

  1. Sopapillas are *amazing*

    I’m totally going to make these sometime 🙂 I *love* the honey with them. Yumm!

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