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RELATIONSHIPS & SEXUALITY  FITNESS, HEALTH, NUTRITION  A BALANCED LIFE  CARING, SHARING, GIVING  TUCSON CONNECTIONS  FARMERS MARKETS  RECOMMENDED BOOKS  KINDLE RECOMMENDATIONS  KITCHEN ESSENTIALS  OUR NETWORK  HOT TOPICS  COMMUNITY GROUPS  PAST ISSUES  BUSINESSES & SERVICES  SUBMIT A BLOG / ARTICLE  SHOPPING DEALS   LIVING     Sopapillas, a New Mexico Treat Light as a feather and I bet you can't stop at one! Gerry Hogan Sopapillas Ingredients: 4 C flour all purpose flour 1 1/2 tsp salt 3 tsp baking powder 1 1/4 C evaporated milk 3 T granulated sugar 2 T lard cut into tiny pieces Powdered sugar Honey Peanut or Canola oil Directions Sieve the flour, salt, baking powder together. Stir in the granulated sugar and using your finger tips “rub” in the lard to the flour mix. Add the evaporated milk and mix until combined into a smooth dough. Place on a floured board and knead until shiny, pliable and smooth. Break off a tennis ball size piece of dough, roll until it is very thin and even. Cut into 6”x6” squares and then halve into triangle shape. Continue to roll and cut the rest of the dough. Heat canola or peanut oil to 400 degrees in a wide mouthed skillet or deep fryer. You’ll need at least 2” depth of oil. Depending on the size of your pan, drop in 3 to 4 sopapillas and as they begin to puff up flip them over (we use tongs) be careful not to splatter yourself with the hot oil. When golden brown and puffed up remove to drain on paper towels. Serve as a dessert with powdered sugar, honey and berries. An alternative recipe is to omit the sugar and stuff the cooked sopapilla with a savory filling (carne seca, a mix of grated cheeses, finely chopped cooked chicken and red pepper, are all favorites at our house) place in an oven proof baking dish, cover with a mild chile sauce, top with quesa blanca and bake at 350 for 20 minutes.    For alerts on new articles, Register Now. It's free to register and we promise no spam.

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