Ingredients
- Sopapillas:4 cups all-purpose flour,1 Tbsp + 1 tsp baking powder,1 Tbsp sugar,1-1/2 tsp salt,4 Tbsp vegetable shortening,1-1/2 cup warm water,Oil, for frying Dulce de Leche. Sauce:1 (13.4 oz) can dulce de leche,3/4 cup heavy cream
Preparation
Step 1
Preheat a fryer or stockpot with oil to 375°F. On a lightly floured surface, roll each piece of dough into a square about 1/4" thick. Using a knife or pizza cutter, cut the dough into evenly sized 2" squares. Fry the sopapillas in batches and look for them to puff up and rise to the surface of the oil. At that point, cook for 2 to 3 minutes, then flip them over with tongs or a slotted spoon and cook for 2 more minutes, or until golden brown. Carefully remove the sopapillas from the oil and place them onto a plate lined with several paper towels. Serve warm with dulce de leche sauce drizzle on top. In addition to being a Southwestern-American favorite, these tasty little nuggets are enjoyed in many Meso- and South American countries and every area has its own topping of choice. In some places, you'll find sopapillas drizzled with honey or coated in cinnamon sugar. But in others, like Chile, you'll find them topped with savory sauces, salsas, and condiments. You can even stuff these pouches with cheese or meat filling if you like, and essentially make mini chimichangas (fried burritos). The key with making sopapillas—however you decide to top (or stuff!) them—is to refrigerate the dough at least two hours before frying so they're easier to roll and cut. When I make these, I prepare the dough a day beforehand and refrigerate it overnight. On party-day, I have more time for other things. And the dough is nice and firm.