There’s more to see...
Come take a look at what else is here!
She used Pinterest to find new views to admire
Join Pinterest to discover all the things that inspire you.
Creating an account means you’re okay with Pinterest's Terms of Service and Privacy Policy.
50+
billion Pins
to explore
15
seconds to
sign up (free!)
Visit site
  • Denise Lamb

    New Mexico Sopappilas, My father-in-law made these and they were so good. Recipe Type: Quick Bread, Desserts Cuisine: Southwest Yields: 2 dozen Prep time: 15 min Cook time: 15 minutes Ingredients: 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 4 to 6 tablespoons lard or vegetable shortening 1 1/4 cups warm milk (approximate) Vegetable Oil (for frying) Preparation: In a large bowl, blend together the flour baking powder, and salt. With a pastry cutter (unless you are one of those, like my teachers, who always used their hands) cut in the lard or shortening. Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass. Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky. Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes. Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out. Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer. Cut the dough into rectangles that are about 10-inch by 5-inch. Divide the triangle into a 5-inch squares, and then cut this into a triangle. NOTE: If you find the dough beginning to dry as you work with the remainder, cover this loosely with a some plastic wrap. Do not attempt to reform and roll the leftover dough scraps. They do not roll out well on the second try. You can cook these dough scraps along with the others, and they taste just as good. Heat some vegetable oil in a large skillet or a deep fryer until the oil reaches about 400 degrees F. NOTE: Check the temperature of the oil with your digital cooking thermometer. Carefully slide the first sopapilla into the hot oil. Submerge the sopapilla under the oil. It should begin to puff immediately. NOTE: Sopapillas - They either puff or they don’t puff. Their puff is what makes it a sopapilla - but don’t despair as both can be eaten. If your sopapillas are not puffing properly, the temperature of the oil may need to be increased or decreased. Environmental changes in temperature and altitude can make setting the temperature tricky at times. Using a slotted spoon, turn the sopapilla over to brown the other side. Sometimes this can be difficult, as the sopapilla will want to stay on the side it was on. A little coaxing with your slotted spatula will help this. Hold it for only a moment, and it will adjust to the side it is on. Once both sides, approximately 2 minutes per side, are browned, remove the sopapilla to a surface to drain (paper towels or a draining rack will both work). Sopapillas can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving. Makes approximately 2 dozen Sopapillas.

  • Kristina Zamora

    New Mexico Sopappilas. Nothing like New Mexican food. :)

  • Chris Sanchez

    People call them little pillows, but the name really means “holding soup.” Sopaillas are one of many foods that New Mexico can call it’s own -The New Mexican Quick Bread. The history of the sopapilla is over 200 years old, originating in the Albuquerque, New Mexico area. It is often as much a staple of many New Mexican meals as the tortilla

Related Pins

My Homemade Sopapilla Recipe _ is one of our favorite desserts to make as a family. Warm fried dough with melted butter, honey and powdered sugar!

Recipes for yeast and baking powder sopapillas. New Mexico recipe.

Hot Sopapillas and honey- the best guilt trip you will EVER have!!

Pumpkin Cinnamon Rolls with maple cream cheese frosting

Comeback Sauce. Once you make this, you will always keep a jar in your fridge. It goes with EVERYTHING

Pearls, Handcuffs, and Happy Hour: Five Stars…And Then Some.

Hanger steak with Italian salsa verde

Quick and easy Scone or Sopapilla Recipe at the36thavenue.com. Do you call these scones or sopapillas?

Sopapilla Cheesecake _ Who would have thought that sweet cinnamon sugar, puffy, flaky, golden pastry & cream cheese filling would blend together in a totally divine delicious way?! Mind. Blown. Mouth. Happy.

Sopaipilla Cheesecake Bars from Food.com Lay out in a greased pan 1 tube of refrigerated crescent rolls, mix 2 (8 ounce) packages cream cheese 1 cup sugar, &1 teaspoon vanilla extract, well. Then spread on top of crescent rolls! Add 2nd can of crescent rolls on top, pour 1/2 cup butter-melted and sprinkle with 1/2 cup cinnamon sugar Bake 350 for 30mins! Add honey on top before eating! YUM!

Sopapilla Mexican Dessert is a very simple type of recipe to fix. Sopapilla is a Mexican desserts type of donut or fried pasty often topped ...