SOPA!!!

Once again, Dear Reader, it's time for Recipe Tuesday. Slight disclaimer: I'm cooking these when I get home tonight, I'll update and let you know how they turn out Tuesday evening (posting from work, no internet at home, Sic_un's getting his sissy bar installed tonight).

I've been craving Sopas... Sopapillas. A delicious light, airy fried bread prevalent (very) in every Mexican restaurant in New Mexico. People here haven't HEARD of them... Why, you may ask. I asked that too. Nobody here could tell me.

So you go to the internet and what can you find? THIS. Apparently, according to Wikipedia (and, really, this is the best explanation I can find), sopapillas were developed or created or whatever in the late 1800's... IN NEW MEXICO. There is a South American dish called torta frita that is quite a bit like it, but apparently sopas are a New Mexican phenom. Even the language kindof carries this through. The etymology: American Spanish, diminutive of Spanish sopaipa, fried dough sweetened with honey, from earlier xopaipa, from Mozarabic xupaipa. Also diminutive of úppa, súppa, bread soaked in oil, from Old Spanish sopa, food soaked in liquid, of Germanic origin.

And I've been craving.

Shall we go to the kitchen, Dear Reader?

Sopapillas (service for 6)


1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon shortening
1/4 cup and 2 tablespoons warm water
2 cups oil for frying --USE SHORTENING... Fries up better.

In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot. You may dust with powdered sugar, serve with honey, or stuff with whatever you desire.

Easy recipe. Please note, you can get more servings if you double/triple, etc. I don't see ANY problem with expanding this recipe. BUT... Sopas don't store so well, they don't reheat so well. You're better off keeping the batches smaller to fit how many you want to feed at any one time.
You MUST roll them really thin otherwise they don't puff the way they should (thick dough=thick sopa...icky). I've often heard they should be tissue paper thin. Don't need to go that thin, but it does puff up better the thinner it is.
Use shortening for frying. Oil doesn't give quite as good a browning from what I've seen in the past. I prefer to deep fry with shortening.
My favorite way to enjoy them is to either have them with enchiladas (gooey and dripping with chile verde over at Los Cuates) or as dessert drizzled with honey. The salt in them (and it really is a bit of a savory dough) contrasts nicely and makes it a 'not heavy' dessert.
Enjoy, and I'll let you know how it turns out tomorrow afternoon or evening. Maybe even with pictures :)