1/2 tsp salt
1 tsp baking powder
1 TBS sugar
1/2 TBS shortening
5 TBS milk
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| SOPAPILLAS | ||||||||||||
| I first tried these in a Mexican restaurant in Dallas almost eighteen years ago, and I was immediately enraptured. Food will do that for me. After, I devoted almost as much time and effort to finding the recipe as I have to finding a husband. And, son of a gun, I succeeded at both! | ||||||||||||
| INGREDIENTS | ||||||||||||
| 1 cup flour, sifted 1/2 tsp salt 1 tsp baking powder 1 TBS sugar 1/2 TBS shortening 5 TBS milk |
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| DIRECTIONS | ||||||||||||
| Sift dry ingredients. Cut in shortening and add milk to make a dough just firm enough to roll. Cover and let stand 30-60 minutes. Roll dough 1/4 inch thick (or thinner) on lightly floured board, and cut into diamond shapes. Heat 1 inch of oil to 375 degrees. Add a few pieces at a time, turning at once to puff evenly, then again to brown on both sides. Drain on paper towels and keep hot in warm oven. Serve with honey thinned with a little warm water. | ||||||||||||
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