hansen@pegasus.UUCP (05/08/84)
I looked in a really great mexican cookbook of mine and was VERY surprised not to see any reference at all tsopaipillas. This came from `The New York Times Heritage Cookbook'. Sopaipilla(Puffy Fried Bread) 4 cups flour 3 teaspoons baking powder 1 teaspoon salt 2 teaspoons sugar 3 tablespoons lard 3/4 cup water, approximately fat for deep-fryingfat for deep-frying butter 1. Sift together the flour,baking powder,salt and sugar. Cut in the lard and then add enough water to make a dough that is dry but just pliable enough to roll. 2. Let the dough stand covered with a cloth for 20 minutes. 3. Roll out the dough to 1/4 inch thickness on a floured board. Cut into three-inch squares or diamond shaped pieces. Fry, a few at a time, in one to two inches of deep fat heated to 370 to 380 degrees. Turn at once so pieces puff evenly and then turn to brown both sides. Drain on paper towels. Serve with butter. Yield: about 4 dozen. I don't know how this tastes, I've never made it, but it sounds about right. The ones I've had wergreat with honey. Enjoy! Sonya Hansen