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Sopapillas
Send to friendPeople call them little pillows, but the name really means “holding soup.” Sopaillas are one of many foods that New Mexico can call it’s own - The New Mexican Quick Bread. The history of the sopapilla is over 200 years old, originating in the Albuquerque, New Mexico area. It is often as much a staple of many New Mexican meals as the tortilla.
Prep Time
45 minutes
Yield
12 servings
Source
Source
adapted from Our Best Bites
Ingredients
- 4 T thrive shortening powder
- 1 1⁄2 c warm water
- 1 q oil for frying
- 4 c thirve white flour
- 2 t thrive baking powder
- 1 t thrive salt
Instructions
Combine flour, baking powder, salt, and shortening powder (rehydrated). Add water until smooth. Let sit 30 minutes.
Roll out to 1/4 inch thick and cut into 3 inch squares. Heat oil and fry until golden brown.
Serve with cinnamon and sugar, honey, or use as the base for navajo tacos.
