This simple, easy recipe is absolutely amazing! Sopapillas, sometimes called cachangas, have been eaten in some places like Chile, since as far back as the 1720s. This version of the perfect little pockets of goodness come to us from New Mexico, where they gained popularity in America that has slowly but steadily spread across the United States.
In a food processor, combine flour, baking powder, sugar and salt and pulse a few times. Add 3 Tbsp vegetable shortening and pulse until the mixture becomes ‘sandy’ in appearance. This can also be done in a large bowl by hands.
Add the lukewarm water and milk to the food processor and process until dough is smooth and sticks to the dough hooks. If doing this by hand, make a well in the center of the flour mixture, mix with a wooden spoon until you get a ‘shaggy’ dough. Turn dough onto a lightly floured surface and knead for about 5 minutes.
Cover dough with a damp towel and refrigerate for at least 30 minutes. You can also wrap in plastic and use dough the next day.
Divide dough into 4 equal pieces. Roll each piece to ⅛ inch thickness. Cut into 6 equal pieces. We prefer to roll each piece when ready for use.
Heat oil in a Dutch Oven or Deep Fryer to 360F. Use a thermometer to check temperature. Add 2-3 pieces of dough to the oil at a time. After a few seconds, the dough will start to puff up. Quickly turn over the sopapilla, as this will aid in puffing up fully. Continue to fry each side for about 2 minutes per side.
Place hot sopapillas on a cooling rack, on top of a baking sheet. Sprinkle a generous amount of sugar mixture on sopapillas while still hot, so it sticks.
Serve warm with Honey… or Ice Cream… or both!
Calories 93, Fat 2.7 grams, Cholesterol 0.2 milligrams, Sodium 123 milligrams, Carbs 15.7 grams