There are many things I miss about living in in New Mexico, but the food is at the very top of that list. Oh the food! The enchiladas and green chile and posole, oh my! Today I’m divulging a secret family recipe, a New Mexican tradition, just for you. My dad is an incredible chef and the last time I was in New Mexico, I pinned him down for his sopapilla recipe. You see, typically he just adds a pinch of this and a pinch of that. Getting him to give me a recipe with cups and teaspoons was nearly impossible. Who needs measurements when you can just eyeball things? But I finally got him to write down an actually recipe for his infamous sopapillas! There’s nothing healthy about this recipe, but it’s oh so worth every single last calorie!
- 4 cups flour, 2 teaspoons baking powder, pinch of salt, 5 tablespoons lard or vegetable shortening, 1 1/2 cups water, 2 quarts vegetable oil
- In a large bowl, mix together the flour, baking powder, salt, Crisco and water.
- Once the dough is smooth, cover the bowl with a dish towel and allow to rest for 15-20 minutes.
- Flour the counter and roll the dough to 1/8 inch thickness.
- Cut the dough into triangles. Size depends on your preference.
- Heat vegetable oil in a large skillet until it reaches 400 degrees.
- Fry, turning at least once, until golden brown. If your sopapillas aren't fluffing up, your oil needs to be hotter.
- Place on a paper towel and allow to cool.
- Drizzle with honey and enjoy!
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