“Sopapillas are an awesome baking powder bread that are fried — they puff up when fried and if you are not familiar with baking or pastry, this will be a very pleasant, easy experience. Enjoy!”
Cut in shortening. (I like using my hands — almost like a coarse, pie crust consistency.) Make a well. Add WARM water, (my Grandmother’s recipe actually) work into a dough. Knead ’til smooth (it won’t take long). Cover and let rest for 10-15 minutes.
If you are using professional equipment, heat your fryer to 375′ F (190′ C). If you are using a stovetop method, just remember they are cooked over a medium high to high heat so be careful — use a thermometer!
OK, now take your dough and cut it into 8ths. Shape into balls and roll out into about 6-8 inch (15-20 cm) rounds. When you roll, you want a thickness of about 1/8 inch (30 mm). It’s thin, but puffs up big! And you don’t need much flour on your rolling surface. It is a moist, very workable dough.
Cut into wedges and drop into fryer, turning as necessary. They will puff immediately. Turn and fry ’til golden. Here your donut-turning skills will help! If yours doesn’t puff up or not too well, try rolling them thinner before you start the next batch. Keep the dough covered as you are working.
Drain on paper towels or a rack on a cookie sheet.
By all means, serve as warm as possible — and don’t forget the hot honey!
Recipe Notes
If you want a sweet treat, get some honey — preferably a good desert sage honey, and add to it a generous pinch of that Chili Molido you created making the posole. Mix, and keep it for the Sopapillas.