Sopapillas with a side of honey. Sopapillas are total decadence for me. Youd think after concluding a stomach swelling multi course meal of chips and salsa, queso, guacamole, tamales, rice, beans and enchiladas that it would be impossible to find room for just one more dish. But I can never refuse a warm, steamy basket of this sweet, fried bread, dusted with cinnamon sugar and drowning in honey. When I was little, sopapillas meant special occasions. Because my mom always had amazing cakes and cookies at home, we seldom ordered dessert when dining in restaurants. But if it was my birthday, I would insist on having sopapillas. It was always a huge presentation, with the waiter wielding a sopapilla stuffed with a lit candle while the restaurants mariachis sang Feliz Cumpleanos at the top of their lungs. Never mind the chocolate cake waiting for me at home, this was the way to celebrate This last Thanksgiving, my whole, extended family left the farm and went into town to eat an excellent Tex Mex meal at San Miguels in Mc. Kinney, TX. It had been a long time since Id eaten sopapillas, especially as they arent on menus here in New York City. On The Range is a weekly exploration of the history and lore of Texas menu items. Many of us got our first taste of sopapillas by raising the flag. KKS QUICK AND EASY SOPAPILLAS Heat oil in a small skillet until hot. Melt. 2. BAKING POWDER SOPAPILLAS In a large mixing bowl, add flour, baking powder and. IMG_5989-2.jpg' alt='Sopapillas Nashville' title='Sopapillas Nashville' />With a farmhouse filled with pies, however, I just sadly assumed sopapillas were not an option on this outing. But as a waiter is inclined to suggestively sell, it was little surprise when ours asked if wed like to order this delectable treat. After his query, the table was silent. As Ive said, my family just doesnt order desserts. It killed me to not shout out, Yes, yes, I need a sopapilla but I kept my mouth shut as I didnt want to appear disrespectful towards my grandmothers baking bounty. Thankfully, my uncle was not so shy and he saved me from my delicious dilemma by saying, Of course Wed love some sopapillas So my family shared a small order, and after that first sticky bite into the soft, honey drenched dough, we all agreed sopapillas are sweet heaven indeed. If youve never had one, sopapillas are a big puff of light, crispy and slightly chewy fried dough, perfect for catching pools of honey. Id never tried making them before, but after I found a recipe, I realized it was within my range. You make a sweet, yeast dough, let it rise, and then roll it, cut it into triangles and fry them for a couple of minutes. When I threw the first one into the pot, it was like magic watching it puff up and quickly transform from flat dough into an airy, golden delight. I dont think Ill be making these every day, but Im thrilled I discovered how easy it is. Sopapillas Santa FeThis recipe for sopapillas is a favorite throughout South America, which is why you should make sopapillas tonight from Genius Kitchen. New Mexico Sopapillas Sopapillas are one of many foods that New Mexico can call its own The New Mexican Quick Bread. People call them little pillows, but the name. Sopapillas are total decadence for me. Youd think after concluding a stomachswelling multicourse meal of chips and salsa, queso, guacamole, tamales, rice, beans. A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. Sopapillas owner, Steve Dale, came from Phoenix and Albuquerque to pursue his love and passion for music in the late 90s. As a Nashville bass player, Dale was. The dough was very pliable and yielding. What`S For Dinner Tonight here. And I was hesitant about frying them in a big pot of sizzling oil, but they cooked fast with nary a hiss or a splatter. The recipe yields about 1. And they are a real crowd pleaser, sure to impress anyone with your deep frying prowess. If you dont like sweets, you could serve them savory like they do in New Mexico, stuffed with beans and green chili. But I wont have anything to do with thatI prefer my sopapillas topped with cinnamon, sugar and honey. For me, theyre total Tex Mex dessert decadence. And Im just pleased that I no longer have to go to Texas to taste this sticky, soft, sugary treat. Sopapillas Ingredients 1 package active dry yeast. Method Mix the yeast with the warm water and let it sit for five minutes. Combine the flour and salt. Add the butter and sugar to the yeastwater mixture and then slowly add to the flour and salt. Knead for two minutes, until dough is smooth and elastic. Rise in a covered, greased bowl for one hour or until dough is doubled in size. After dough has risen, punch it down, and on a floured surface, roll it out into a 14 inch thick rectangle. Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles. Heat up three inches of oil in a big pot to 3. Fry two triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil. Drain, and then sprinkle with cinnamon and sugar. Serve hot with honey. Makes about 1. 8 sopapillas. Sopapillas.jpg' alt='Sopapillas' title='Sopapillas' />Sopapillas Recipe Allrecipes.