Directions: |
Directions:In a large bowl mix the flour, salt and baking powder. Cut in the shortening with a pastry blender, a fork, or your hands until flour mixture is an even consistency. Slowly add warm (not hot) tap water to flour mixture until dough is moderately stiff (firm to the touch, dough does not stick to your hands, kneads easily). If you add too much water just add a little more flour. Kneading is a necessary step in the sopapilla making process. It takes a good 5-8 minutes to knead the dough properly. Kneading can also be done with a heavy-duty electric mixer with a dough hook attachment for 3-4 minutes. Shape dough into a ball and put into a bowl. Cover bowl and let stand in a draft free warm area for at least 30 minutes. Divide dough into 12 small balls, return balls to bowl and cover until ready to roll out. Roll out each ball into a flat round about 6 inches in diameter and 1/8 inch thick. Cut round in half or in triangles. If you want to fry the whole round, poke a hole in the middle of the round with your finger before frying.
Preheat cooking oil in a deep skillet (there should be at least 2 inches of oil in the pan). The oil will need to be HOT. Test the oil by dropping one sopapilla into the hot oil. If the sopapilla drops to the bottom, does not begin to brown immediately or only bubbles slightly the oil is not hot enough. When oil is ready, drop and fry one sopapilla at a time in the oil. When the sopapilla is a nice rich color, turn and cook on the other side. Drain on paper towels. (You may have to adjust the temperature of the oil as you go or you may have to add more oil).
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This recipe for Scrumptious Sopapillas is from