We made these for Mexican day at our co-op and the kids were eating them as fast as I could make them. The only reason I got a picture of them is because the kids had to wait a minute or two for them to cool down, they are hot when they first come out of the oil.
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 to 6 tablespoons lard or shortening
1 1/4 cups warm milk
Combine flour, baking powder and salt. Cut in lard or shortening like you would for pie crust. Add the warm milk all at once and kneed until dough is not sticky. Let dough rest for 15 minutes. Roll out in a rectangle on a floured surface. Cut into about 1 1/2 inch squares and then cut the squares into triangles. Deep fry in oil. Drop them in the oil and they will sink to the bottom, when the pop to the top let them get brown and then flip them over to brown on the other side. Drain on paper towels and sprinkle with sugar and cinnamon.
Very neat. If you can make these, you can now make on of my Puerto Rican relatives' favorites, the empanadilla (known as the empanada in other Spanish countries). They are basically little meat pies that you cook just like these sopapillas. My sister and I used to play with the recipe and once tried filling some with peanut butter. Big mistake. Talk about taking a bite of hot oil!
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