Noe's Outrageous Sopaipillas

including Technique for Making Sopaipillas

Yields about 10 to 12 Sopaipillas

 

Noe Cano, long-time kitchen manager and sous chef at the school developed this version of sopaipillas, which are standard fare in most traditional New Mexico restaurants. These are so light and fluffy they just melt in your mouth. The buttermilk causes the sopaipillas to puff up, but the vanilla paste adds a wonderful flavor. You really don't need the honey and butter that are typically served with sopaipillas.

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1 tablespoon sugar
• 2 teaspoons vegetable shortening
• 1/2 cup buttermilk
• 1 teaspoon vanilla paste
• Canola oil for frying

1. Combine the flour, salt, baking powder and sugar in a bowl. Cut in the shortening until a coarse meal is formed. Stir in the buttermilk and vanilla paste with a fork until the mixture comes together into a moist dough. Form into a ball, knead several times, and cover; let the dough rest for 30 minutes.

2. Heat the oil in a deep pot to 375° F. Roll out half the dough to 1/8 inch thickness and cut into squares or triangles. Drop the pieces of dough, one by one, into the hot oil and fry until golden, about 30 to 40 seconds, rolling them over to brown on both sides. Roll and cut remaining dough and fry. Drain on paper towels and serve warm with honey or honey butter, if desired. See Technique of Making Sopaipillas below.

For a richer flavor and more interesting texture, you can substitute 1/4 cup panocha flour for the white flour (panocha is a coarsely ground whole wheat flour).

 

Technique of Making Sopaipillas

1. Roll the sopaipilla dough into a large rectangle about 1/8 inch thick.

 

2. Cut the rolled dough into large squares.

 

3. Add a few of the dough squares to the heated oil and spoon the hot oil over the dough to help it puff.

 

4. Fry the squares until puffed and golden on both sides and repeat with any remaining squares.

 

• from:
  Santa Fe School of Cooking: Flavors of the Southwest
• by Susan Curtis and Nicole Curtis Ammerman
• Gibbs Smith, 2008
• $24.99, Paperback
• ISBN-10: 1423604709
• ISBN-13: 978-1423604709
• Recipe reprinted by permission.

Buy Santa Fe School of Cooking

 

Santa Fe School of Cooking

• Recipes

  • Sopaipillas
  • Nopales & Golden Beet Salad
  • Lamb Adovada with Chipotle Chile Sauce & Caramelized Corn

 

Cookbook Profile Archive

 

---

---

 

This page created September 2008

---

The Global Gourmet^®
Main Page

 

Memorial Day Recipes

Tweet  

 

Search this site:

Advanced Search
Recent Searches

---

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Best Selling Cookbooks

Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You
Blood, Bones & Butter
Cook's Illustrated Cookbook
Essential Pepin
Smokin' with Myron Mixon
Momofuku Milk Bar
Oxford Companion to Beer
Plenty
Vegan Bite By Bite
Happy Herbivore Cookbook
Peas and Thank You
Around My French Table
Nordic Cuisine
Chewy Gooey Cookies
Meat: Kitchen Education
Everyday Family Dinners
New York Times Cookbook
Fried Chicken & Champagne
Food Styling
Flying Pans Two Chefs
Asian Palate
Cooking of Ireland
Wedding Cakes
Lowcountry Cooking
My Sweet Mexico
Sarabeth's Bakery
Sommelier
Bottega
Heart of Artichoke
Cook Italy
Oaxaca al Gusto
Stir-Frying
Jam Cookbook
Tartine Bread
Jewish Food
Good Meat
Ham
Pig
Empires of Food
Four Fish
Peace Meals

 
 
.

Copyright © 1994-2012,
Forkmedia LLC

 

---