3 cups all-purpose Organic flour
2 teaspoons baking powder (non-aluminum version)
1 teaspoon salt
4 to 6 Tbls vegetable shortening or Organic virgin coconut oil
1 1/4 cups warm milk (approximate)
Vegetable Oil (for frying)
Mixing the Dough:
With a pastry cutter (unless you are one of those, like my teachers, who always used their hands) cut in the lard or shortening.
Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass.
Kneading The Dough:
Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky.
Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.
Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out.
Rolling Out the Dough:
Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer.
Cut the dough into rectangles that are about 10-inch by 5-inch. Divide the rectangle into a 5-inch squares, and then cut this into a triangle. NOTE: If you find the dough beginning to dry as you work with the remainder, cover this loosely with a some plastic wrap.
Do not attempt to reform and roll the leftover dough scraps. They do not roll out well on the second try. You can cook these dough scraps along with the others, and they taste just as good.
Frying the Sopapillas:
Heat some vegetable oil in a large skillet or a deep fryer until the oil reaches about 400 degrees F. NOTE: Check the temperature of the oil with your digital cooking thermometer.
Carefully slide the first sopapilla into the hot oil. Submerge the sopapilla under the oil. It should begin to puff immediately.
NOTE: Sopapillas – They either puff or they don’t puff. Their puff is what makes it a sopapilla – but don’t despair as both can be eaten. If your sopapillas are not puffing properly, the temperature of the oil may need to be increased or decreased. Environmental changes in temperature and altitude can make setting the temperature tricky at times.
Using a slotted spoon, turn the sopapilla over to brown the other side. Approximately 2 minutes per side. Drain on paper towels.
Sopapillas can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
Makes approximately 2 dozen Sopapillas. Serve with honey or stuff them with beef, pork, or chicken; refried beans, cheese & salsa or pico de gallo.