South Western Sopaipillas
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
45
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Baking Powder1 tsp
Salt (plus 1 teaspoon)1 cup
Shortening1.25 cups
Water (room temperature)2 tbsps
Canola Oil1.5 tsps
Ancho Chili Powder1 tsp
Black Pepper1 clove
Garlic (chopped)3 tbsps
Cilantro Leaves (chopped)Directions:
1
Watch how to make this recipe
2
In a large bowl sift together the flour, baking powder and 1 teaspoon of salt
3
Cut in the shortening with a fork or pastry blender
4
Add the water, gradually, until the dough comes together and forms a ball
5
Turn onto a floured surface and knead until smooth
6
Cover and let rest for 5 minutes
7
Cook's Note: The dough can also be made in a standing mixer
8
Heat the canola oil in a large high-sided skillet to 350 degrees F
9
In a small bowl, mix together the remaining 1 teaspoon of salt, the ancho chili powder and pepper and set aside
10
Divide the dough into 4 equal portions
11
Roll each portion into a square about 1/4-inch thick
12
Cut each piece into 2 by 2-inch squares
13
Working in batches, carefully add about 6 pieces of the dough into the hot oil
14
Using tongs, turn the dough frequently to ensure even puffing and cooking
15
Fry until golden brown
16
They should puff up like little pillows
17
Remove them from the oil and drain on a sheet pan lined with paper towels
18
Sprinkle with the ancho chili mixture
19
Repeat with remaining pieces of dough
20
Transfer the fried dough to a serving tray, top with about a tablespoon of the salsa and serve
21
Combine all of the salsa ingredients into a bowl and toss to combine