Ten Recipes Every New Mexican Should Have in Their Recipe Book | I am New Mexico

Ten Recipes Every New Mexican Should Have in Their Recipe Book

(April 14,2016)—Until last year when we originally posted these ten recipes, these recipes were nearly impossible to find. Most of us don’t need them, luckily. But there are still people throughout the world that used to live in New Mexico and would do just about anything to have a sopapilla, nonetheless a chile relleno. If you know someone far from home that would love to have the taste of home, then the following ten recipes are just for them! Oh yeah, don’t forget to rate the post at the bottom of the page. If you have variations of these recipes, leave it in the comments sections on the next ten pages. Enjoy!!
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Sopaipillas [Recipe]

sopapillas de new mexicoiYield: 4 dozen medium sopaipillas

Total Frying Time:15-20 minutes

Temperature: Medium High


Freezes Well

Ingredients

  • 4 cups flour
  • 4 tablespoons shortening or manteca (lard)
  • 2 teaspoons baking powder
  • 1 1/2 cups warm water
  • 1 teaspoon salt

Instructions

1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.

2. Make a well in center of dry ingredients. Add water to dry ingredients and work into dough.

3. Knead dough until smooth, cover, and set aside for 20 minutes.

4. Heat 2 inches of shortening in a heavy pan at medium-high heat.

5. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.)

6. Drain sopaipillas on absorbent towels.

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