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Old 01-05-2009, 08:04 PM   #11
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In that case... you have my undivided attention, LOL.
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Old 01-05-2009, 08:19 PM   #12
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Very interesting question, Grasshopper. Ok, there are similarities among three different things:
Bunuelos, Indian Fry Bread and Sopapillas. Learn about them here and find tried and true authentic recipes:
Bunuelos Recipes, Mexican-Style Doughnuts, Bu˝uelos vs. Indian Fry Bread vs. Sopapillas, Southwest Cooking, Mexican Cooking, Southwest Food

Navajo Fry Bread History and Recipe, Indian Tacos History and Recipe,

Sopapillas, New Mexico Sopapillas, Southwest Cooking, Native American Cooking, Southwest Food
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Old 01-05-2009, 08:20 PM   #13
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i live in new mexico and almost all the new mexican restuarants serve them. i havent ever tried to make from scratch because there is actaully a kit that is sold here to make them.. let me know if the recipe posted isnt what you are looking for..
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Old 01-07-2009, 10:29 PM   #14
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Well, the one's I've always made, or that my Mom made, were hollow, like a really small pita. We would rip a corner off and squirt some honey into it. Yummy.

I know that back when Don Pablos was open here in Tulsa, they had sopapillas on their dessert menu, but I don't think they were hollow, more like a good, spongy bread with a delicious honey-butter sauce.

I'll bet that if I make some more, and don't roll them out as thin, and possibly cook at a slightly lower temp, I'd get the "spongy bread" type instead of "hollow pockets".
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Old 01-07-2009, 10:36 PM   #15
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Well, the one's I've always made, or that my Mom made, were hollow, like a really small pita. We would rip a corner off and squirt some honey into it. Yummy.

I know that back when Don Pablos was open here in Tulsa, they had sopapillas on their dessert menu, but I don't think they were hollow, more like a good, spongy bread with a delicious honey-butter sauce.

I'll bet that if I make some more, and don't roll them out as thin, and possibly cook at a slightly lower temp, I'd get the "spongy bread" type instead of "hollow pockets".
See, now the ones you describe from Don Pablos sounds exactly what I am looking for! Um, so when ya get it figured out for me (LOL) post the recipe!
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Old 01-07-2009, 11:15 PM   #16
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I've been wondering why I've never seen sopapillas down here, so I did a lttle googling and it's because they are NEW Mexican - a great culinary tradition of New Mexico (and I have eaten them there). Here, I have had bunuelos, which are similar. They are a lightly sweetened fry bread that is usually dusted with a mixture of cinnamon and sugar or drizzled with pinoncillo (brown sugar) syrup. They are wonderful. PieSusan has done the research...but we want to do some EATING.

Edited to add: OK, I just read the article PieSusan posted...bunuelos are NOT fry bread. They are more like doughnuts. Oh gosh, how can you go wrong? So they are also alot like beignets, that you get in New Orleans...I think I must make some.
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Old 01-07-2009, 11:17 PM   #17
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I know, she has done our research LOL! I am planning on trying all three versions hopefully within a week or two. Once I do start making them, I will post the results on here.
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Old 01-07-2009, 11:44 PM   #18
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I have a recipe I used for an all-Mexican birthday party for Buck a hundred years ago. They were awesome and there weren't any left after the party. I still have the recipe but I'll have to dig it out. Give me a little while and I'll share it.
A hundred years ago? I seem to remember that last year was your 25th anniversary. 75 years is a pretty long engagement!
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Old 01-08-2009, 12:40 AM   #19
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A hundred years ago? I seem to remember that last year was your 25th anniversary. 75 years is a pretty long engagement!
Yeah, it was a LOOOOOOONG engagement. At least we didn't HAVE to get married. No shotgun for us.

I found the recipe and will post tomorrow.
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Old 01-09-2009, 01:33 PM   #20
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Katie E -- Would also like your recipe-- thanks
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