Recipes

Poncho’s Mexican Buffet Sopaipillias

January 20, 2021  Online Recipe Guide Avatar
Description This recipe was adapted from the one in Sunset Mexican Cookbook. If you buy tortilla flour, it often has a very similar recipe on the package, but you need to buy the tortilla flour for this.
Ingredients
At a glance
Course
Desserts
Source
Copykat Recipe
4 C. All-purpose flour
1 1/4 tsp. Salt
3 tsp. baking powder
3 Tbsp. Sugar
2 Tbsp. shortening
milk (about 1 1/4 cups)
Crisco for Frying
Methods/steps
Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. Heat about 1 inch of oil in a frying pan to about 375 degrees. Add a few pieces at a time, so that you do not cool the oil too quickly, turn at once so they will puff evenly, then turn back to brown both sides. You may want to sprinkle with cinnamon and sugar before eating. Drain on paper towels. Serve with honey. Makes 4 dozen or more. One warning these is quite addictive.

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