by Patricia Duran
Living in New Mexico has its perks, and one of those is the ability to immerse yourself in its culture and indulge in its unique tastes. I grew up here, so for me, New Mexico just comes naturally and so does the recollection of homemade recipes.
Coronavirus quarantine got you down?
While stuck inside your home with time on your hands, why not make some homemade sopapillas with ingredients you should already have in your pantry?
Without further adieu, here is an easy sopapilla recipe for you, your loved ones, or just for you to enjoy!
Beware, the quarantine fifteen is on its way!
Homemade Sopapilla Recipe
Start to finish: 40 minutes (30 minutes active)
Utensils
· Measuring Cups and Spoons
· Large Mixing Bowl
· Whisk
· Fork or Strainer Ladle
· Pot or Regular Saucepan
· Rubber Spatula (optional)
· Rolling Pin
· Paper Bag or Large Bowl filled with paper towels
· Butter Knife
Ingredients
· 2 cups of all-purpose flour
· 1 teaspoon baking powder
· 1 teaspoon salt
· 1-2 tablespoons sugar (depends on your individual tastes)
· 2 tablespoons vegetable oil
· 2/3 cup of water
· Vegetable oil (for frying)
1. Place all dry ingredients in large mixing bowl (flour, baking powder, salt, sugar) and whisk together.
2. Add in vegetable oil and water, and begin mixing until a dough-like consistency is formed.
3. Heat up a pot or regular saucepan on the stove filled with 2-4 inches of vegetable oil.
Vegetable oil should be heated to about 350-400 degrees Fahrenheit.
4. Separate dough into smaller sections, and knead dough on a lightly floured surface.
5. Roll out each section of dough into your desired thickness (paper-thin or ¼ inch). In my family, we like our sopas thin and crispy, so we roll dough into a paper-thin thickness.
6. Cut rolled dough using the non-textured side of a butter knife into rectangle or triangle shapes or use cookie cutter for extra fun.
7. Begin placing strips of dough gently into the heated pot or pan of oil.
The sopapilla should puff up on its own. Using a fork or strainer ladle, flip the sopapilla until it is evenly cooked and a light golden brown. If your sopapilla isn’t a light golden brown, your heat is too high. If your sopapilla sinks to the bottom of the pot without puffing up, your sopapilla may be too thick or your oil too cool.
Using a fork or strainer ladle, remove your sopapilla from the oil and place in a paper bag or large bowl filled with paper towels to soak up the extra grease.
8. Top or stuff with your favorite homemade chile, or drizzle some honey on your sopas. Don’t forget to stop by Carrie’s Honey in Raton for locally sourced raw and unfiltered honey!
Share or don’t share, but be sure to enjoy!
Komentarze