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Old 01-05-2009, 02:36 AM   #1
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ISO TNT Sopaipillas recipe

When I was growing up in the Iowa Great Lakes Area, we had a 'Mexican' restaurant that we loved to go to on occasion. First of all, they had these huge 'tacos' that must have weighed at least 5lbs called appropriately enough 'The Insane Taco'. But, most importantly they had a fried sweet bread that I think they called sopapillas.
Thiers was very light and puffy, and served with syrup or honey, and we loved em to death!
I did a search and came up with about a hundred different recipes, so instead of trying to figure out which one would turn out most like these, I decided to ask!
So, does anyone have a TNT sopapilla recipe like what I described?
Thanks!

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Old 01-05-2009, 09:45 AM   #2
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I would like to try making them, too! The only ones I've ever had were in New Mexico - I fell in love with them!

Lee
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Old 01-05-2009, 05:42 PM   #3
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Old 01-05-2009, 05:43 PM   #4
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Old 01-05-2009, 05:50 PM   #5
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We want em!!!!!! LOL.
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Old 01-05-2009, 05:59 PM   #6
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MexicoKaren, perhaps?

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Old 01-05-2009, 07:33 PM   #7
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Ok, here's a recipe I have in my files. It's Caine's, from this website. I haven't tried it.

Sopapillas
Yields:
From: Caine on www.discusscooking.com

1 c all purpose flour
2 t double-acting baking powder
t salt
2 T shortening
c warm water
Oil for deep frying

Sift flour, baking powder and salt together into a large bowl. Cut the shortening into the flour until the mixture resembles a coarse meal. Add warm water and mix with the dough until it forms a ball.
On lightly floured surface, knead the dough for 5 minutes. Gather it into a ball, and cover with a kitchen towel. Let the dough rest for 15 minutes.
Meanwhile, heat oil in a deep fryer or heavy saucepan to 400F. Divide the dough in half and roll out each portion into an 8” circle. Cut each circle into four equal wedges. Fry the dough for 3 to 4 minutes, turning gently, until they puff up and turn golden brown. Remove from oil and drain on paper towels. Tradition dictates breaking one open, drizzling honey inside, and eating.

Also, several months ago, I bought what I thought was a bag of Masa Harina, and it ended up being a bag of Harina de Tortillas. Basically, it's a self-rising flour mix used to make flour tortillas. There was a Sopapilla recipe on the bag. I've made it twice, the most recently was two nights ago. For a "bagged mix" (yes, I used a bagged mix, please forgive me!), it was pretty good. My kids went nuts for them.
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Old 01-05-2009, 07:57 PM   #8
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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.
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Old 01-05-2009, 07:59 PM   #9
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Cool thanks guys. Now just one question, the ones I had (I just remembered the name of the restaurant it is Mrs. Lady's) were soft, puffy, and kinda like a light bread inside. They also tasted sweet on their own.
Does this sound like the ones you had?
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Old 01-05-2009, 08:00 PM   #10
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Little bready puffs. Yes, mildly sweet. Sometimes dusted with powdered sugar.
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