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Sopapillas
Recipe Submitted by: Mike Bersell
Revised: Sept. 24, 2000

Categories: Breads
Yield: About 24

My Puerto Rican friends had a laugh when I told them that Sopapillas translated into "Sofa Pillows" in English. In my excitement to display my pseudo Mexican heritage, perhaps I lost a bit in the translation. Regardless, I lost nothing of the actual recipe.
In true Southwestern tradition, sopapillas are served with the entree. Bread is how the real chile-head cools down his palate. The gringos drink water, that only makes it worse- although it makes for great entertainment for the rest of us!
These are one of our favorites at home. I can always lure Cathy's mom over for dinner when I tell her we're serving up a big basket of these fried treats.
Ingredients Method
2 cups flour

1 Tablespoon Baking Powder

1 teaspoon Sugar

1/4 teaspoon Salt

1 Egg, beaten

1/2 tsp. Butter

1 cup Milk

Oil for Frying
Sift together the flour, baking powder, sugar, and salt in a large mixing bowl.

Add the egg, butter and milk.

Mix together these ingredients well. The mixture should resemble bread dough. Knead well, for about 5 minutes.

Place dough into a stainless steel pan or glass bowl and cover with wax paper. Let rest for two hours.

Roll out dough onto a floured cutting board to 1/4 inch thickness. Cut into 4" squares. Lay squares into hot oil and fry for 30 seconds on each side, until they just start to brown. They cook really fast, so you will have to work quickly. Baste the top of each sopapilla as it cooks. You will see that they quickly puff up into light, fluffy "pillows".

Drain on paper towels and serve immediately with honey.

Chef's Tips:
Sopapillas can be split and filled with shredded beef or chicken and topped with red or green chile and cheese as an entree or fill with ice cream for dessert.


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