Monday, March 30, 2015


Sopaipillas and a bowl of chile beans are comfort food and always reminds me of home. There's nothing better than a sopaipilla served hot with butter and honey!

-Aunt Deborah

2 cups flour
½ tsp. salt
2 ½ tsp. baking powder
2 Tbsp. shortening
¾ cup warm water
cooking oil

Sift flour, salt and baking powder. Cut in shortening; add water and knead. Add more flour if necessary. Let dough stand 30 minutes before rolling. Do not let stand longer. Roll on slightly floured board til ¼-inch thick; cut in diamond-shaped pieces. Using a 1 quart saucepan with two inches oil, fry in deep fat 390-400 degrees on thermometer. Turn at once to puff evenly and brown on both sides. Because the sopaipillas brown so quickly, cook only one at a time. The high sides of the pan help lessen the splattering. Drain. Serve hot with butter and honey on the side.

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