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SOPAPILLA
RECIPE
6-CUPS OF FLOUR
3-TEASPOONS OF BAKING POWDER
3-TEASPOONS OF SALT
5-TEASPOONS OF SHORTENING
3 TO 3 1/4 CUPS OF WARM TO HOT WATER
The same principle applies to
this recipe as with the Tortillas. You will add and mix all ingredients and slowly add
water as you mix it in. You want your dough to roll, be elastic and not sticking to
your hands. You will need to let it sit covered by a bowl for approximately 45
minutes.
Once you've let is sweat a little, you work your dough on a lightly flowered
counter. Cut out your balls and cover. Begin to roll your balls into the shape
of a tortilla. Cut into triangles, squares or whatever shape you wish and begin to
fry. Your shortening will need to be HOT so that as you drop your sopapllia in to
the pan, it begins to fry immediately. If your sopapilla drops to the bottom of the
pan and bubbles slightly, pull it out and throw it away and wait for the shortening to
heat up to the appropriate temparature.
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