New Mexico Sopapillas
There's something special about New Mexico sopapillas in the way they rise and puff up during cooking that makes them a fun and unique dessert.
- 4 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 4 tbs shortening or lard
- 1 1/4 cup warm milk (Can sub for water to make them less tender.)
- Vegetable oil or lard, for frying
- In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in the lard with a pastry cutter or two forks. Pour in the milk and stir until the dough forms a ball.
- Turn the dough out onto a well floured surface then knead until smooth, soft, and no longer sticky, should take just a few minutes.
- Cover with a towel or plastic wrap and let rest for about 15 minutes.
- Heat about 2 inches of oil to 375 F.
- Divide the dough in half if you have a small work area, and keep it covered in the bowl. Roll the dough out to about 1/8 inch thick, then cut into 4 inch squares.
- Fry dough until golden brown on both sides, turning once. They should begin puffing right away if the oil is hot enough. If they're having trouble rising, try spooning hot oil over the top of them.
- Transfer to a paper towel lined plate to drain. If you want to keep the cooked ones warm while finishing up the rest, pop them in a 200 F oven.
- For dessert, these can be served with a light dusting of powdered sugar, or with a side of honey. These are also great without the sweets, for sopping up savory sauces after a meal.
Fry these up with or after one of our favorites like, green chile cucumber gazpacho, chicken tortilla soup, or our chicken enchiladas.