| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Dessert |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Sifted flour |
| 1 1/2 |
ts |
Salt |
| 1 |
tb |
Baking powder |
| 1 |
tb |
Shortening |
| 1 1/2 |
c |
Scalded milk; (approx.) |
|
|
Oil for frying |
INSTRUCTIONS
1. Combine dry ingredients & cut in shortening.
2. Add scalded milk to dry ingredients and work into dough, adding just
enough to make a firm dough.
3. Knead 15 to 20 times; set aside for 10 mins. Roll dough to 1/8 in.
thickness and cut into squares or triangles.
4. Fry the sopaipillas in very hot fat (420F). Keep reserved cut dough
covered with a towel. Fry only a few at a time, and drain on absorbent
toweling. Note: Serve as a bread with any southwestern meal. Deep-fry in
hot oil until golden brown.
SENOR KORTE
S.W. ASH, PORTLAND
DOS EQUIS OR TECATE BEER
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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