Cinco de Mayo: Sopapillas

There are several ways to serve sopapillas. Whether you prefer to eat them with honey, a dusting of sugar and cinnamon, or with ice cream on top, the recipe below will give you a good start to the perfect ending to a Cinco de Mayo festive meal.  My family prefers eating them with a drizzle of honey.

Sopapillas

• 2 cups flour, sifted
• 1 tbsp. baking powder
• 1 tsp. salt
• 2 tablespoons lard, shortening, or butter
• 3/4 cup water

oil for deep frying

honey

Mix flour, baking powder and salt in a large bowl. With your fingers, mix in the lard, shortening, or butter until mixture resembles course breadcrumbs. Slowly stir in water, while using a fork to stir mixture until it clumps together and forms a soft dough.

Shape dough into a ball and turn it out onto a lightl floured surface. Knead until smooth. Roll out into a very thin rectangle about 15X18 inches. Cut the dough into 3 inch squares with a sharp knife.

Heat oil to 375 degrees F. Fry the puffs three or four at a time, depending on the size of the pan. As they brown and begin to puff, turn over and cook the other side. Remove the puffs with a slotted spoon and drain sopapillas on paper towels. Serve warm with honey, or dust with sugar and cinnamon.

This recipe makes approximately 30 sopapillas.