MEXICAN SOPAIPILLAS

It’s winter break from school. As my sons often do when they’re off from school, they invited three of their friends to spend a couple days over here at our house. They’re really nice boys, so it’s always a pleasure having them over here.

Of course, then there’s always the question…what do you feed five teenage boys? Yesterday morning my oldest son got up and made an egg, toast and sausage and breakfast for everyone. Last night we went out for Mexican food after meeting two other families for bowling. Munching on chips and salsa, nachos and quesadillas…that was a great way to fill up a crowd!

This morning I felt like sticking with the Mexican food theme. I already had fresh fruit in the house. Then the idea came to me…sopaipillas would be great for a fun morning breakfast! That’s what we made. They turned out great!

Here’s the recipe:

MEXICAN SOPAIPILLAS

2 cups all purpose or unbleached white flour
2 tsp. baking powder
1 tsp. salt
1/3 cup shortening (chilled at least ½ hour in fridge or freezer)
4-5 T. cold water
Oil for deep frying

Sift flour, baking powder and salt together. Using a pastry blender or your fingers, cut in the shortening until mixture resembles corn meal (you may still see pea-sized pieces of shortening in the mixture). Sprinkle water over the mixture, a tablespoon at a time, just until the dough holds together. Roll thinly, and cut into triangles. (I like to take small ball of dough—about the size of a ping pong ball—and roll that into a circle about 6 inches in diameter.) Fry golden brown in a deep, very hot oil. The triangles will brown and puff up. When one side browns, turn over the triangles and cook that side too. Remove from oil, and drain for at least a few minutes on paper towels. Roll in cinnamon and sugar, or serve with softened butter and honey.


Alternatively, as a short cut, you can buy flour tortillas, cut each of them into quarters, and fry them.

Enjoy!
~Becky