Oh, goodness… these are so bad… in an amazing way.
I love sopapillas. But I have to make them at home. If I get a chance to eat at a good Mexican restaurant, by dessert time I am too stuffed to order a sopapilla.
Now I did a tiny bit of research on sopapillas the other day before I made them. Funny things is that some people fill their sopapillas with a savory filling, much like the ingredients you would put in a taco. Much like a description of an empanada. So today I will just stick with the sweet dessert sopapilla. I’ll look into making empanada-like sopapillas another day.
Here is how to make the sweet stuff:
2 cups flour – sifted
1 Tablespoon sugar
1/2 Tablespoon baking powder
3/4 teaspoon fine salt
2 Tablespoons shortening
1/2 cup water – more or less
Cut in the shortening until mixture has a crumbly texture.
Slowly stir in water until mixture holds together. Knead 10-15 times until smooth. Let rest 20 minutes.
Fill pan with about 1 1/2 inches of oil, place over medium heat and let come up to temperature. I don’t know the exact temperature the oil should be but probably around 350*.