You can eat them for desert or stuff them with some chile, beef and cheese.
I like to drizzle a little cinnamon and sugar fresh out of the oil then drizzle with honey and serve them when they are still warm.
Make a little red chile pork adovada and stuff the larger sopapillas with add a little cheese and smother with red chile gravy for some really good eats.
Recipe:
1 package of active dry yeast
¼ cup warm water (110° F)
1 ½ cups milk
3 Tablespoons lard or shortening
1 ½ teaspoon salt
2 Tablespoons sugar
About 4 cups all-purpose flour, unsifted
1 cup whole wheat flour
oil
Dissolve the yeast in the warm water in a large mixing bowl. Combine milk, lard/shortening (does not need to melt), salt and sugar in a pan; heat to 110 °. Add dissolved yeast. Beat in 3 cups of all-purpose flour and all of the whole wheat flour. With a heavy duty mixer or spoon, add more flour (about ½ cup) until a sticky dough forms.
Turn dough out on a floured board and knead, adding more flour as needed, until dough is smooth and non-sticky. Place the dough in a greased bowl, turning it to grease the top. Cover and let stand at room temperature for an hour to rise. Punch dough down. Kind of like life.
If you aren’t ready to cut and fry your sopapillas, you can cover and chill for up to 12 hours. If you are ready to fry them, knead the dough on a lightly floured board to expel air bubbles. Roll the dough out in portions to avoid the dough getting too warm while you are prepping. Roll to slightly less than 1/8 inch thickness. Cut in 3.5 x 5 inch rectangles (or squares, circles, other shapes that suit your whimsy) to make two dozen entrée size sopapillas. Cut in smaller portions for appetizer or dessert sopapillas. Place on lightly floured pans and lightly cover while prepping. Try to avoid having your sopapillas out at room temperature for more than five minutes at a time for maximum puff and fluff. If you need more time to roll and cut them, store them in the refrigerator until you are ready to fry.
Heat 1.5 – 2 inches of oil (your choice) to 350° in a deep, wide frying pan. Fry 2-3 sopapillas at a time. When the bread begins to puff, use a slotted spoon to push the portion of the bread where the air bubble is developing into the hot oil several times to help it puff evenly. Turn several times until both sides are pale gold, typically 1 - 2 minutes. Drain on paper towels. Serve immediately or place in warm oven until all are fried.
As you can see the above recipe is enough to make a couple dozen good sized sopapillas.
Sent from my iPhone using Tapatalk
I like to drizzle a little cinnamon and sugar fresh out of the oil then drizzle with honey and serve them when they are still warm.
Make a little red chile pork adovada and stuff the larger sopapillas with add a little cheese and smother with red chile gravy for some really good eats.
Recipe:
1 package of active dry yeast
¼ cup warm water (110° F)
1 ½ cups milk
3 Tablespoons lard or shortening
1 ½ teaspoon salt
2 Tablespoons sugar
About 4 cups all-purpose flour, unsifted
1 cup whole wheat flour
oil
Dissolve the yeast in the warm water in a large mixing bowl. Combine milk, lard/shortening (does not need to melt), salt and sugar in a pan; heat to 110 °. Add dissolved yeast. Beat in 3 cups of all-purpose flour and all of the whole wheat flour. With a heavy duty mixer or spoon, add more flour (about ½ cup) until a sticky dough forms.
Turn dough out on a floured board and knead, adding more flour as needed, until dough is smooth and non-sticky. Place the dough in a greased bowl, turning it to grease the top. Cover and let stand at room temperature for an hour to rise. Punch dough down. Kind of like life.
If you aren’t ready to cut and fry your sopapillas, you can cover and chill for up to 12 hours. If you are ready to fry them, knead the dough on a lightly floured board to expel air bubbles. Roll the dough out in portions to avoid the dough getting too warm while you are prepping. Roll to slightly less than 1/8 inch thickness. Cut in 3.5 x 5 inch rectangles (or squares, circles, other shapes that suit your whimsy) to make two dozen entrée size sopapillas. Cut in smaller portions for appetizer or dessert sopapillas. Place on lightly floured pans and lightly cover while prepping. Try to avoid having your sopapillas out at room temperature for more than five minutes at a time for maximum puff and fluff. If you need more time to roll and cut them, store them in the refrigerator until you are ready to fry.
Heat 1.5 – 2 inches of oil (your choice) to 350° in a deep, wide frying pan. Fry 2-3 sopapillas at a time. When the bread begins to puff, use a slotted spoon to push the portion of the bread where the air bubble is developing into the hot oil several times to help it puff evenly. Turn several times until both sides are pale gold, typically 1 - 2 minutes. Drain on paper towels. Serve immediately or place in warm oven until all are fried.
As you can see the above recipe is enough to make a couple dozen good sized sopapillas.
Sent from my iPhone using Tapatalk
Comment