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Sopapillas
| Recipe Submitted by: |
Mike Bersell |
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| 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. |
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| Chef's Tips: |
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| 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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