Stuffed Sopapillas
My mom has made these for as long as I can remember. I didn't know till I was married that sopapillas are usually a dessert. They take a little work and practice, but it is well worth it! If they are made correctly They should puff up with a hollow center. If yours don't puff up like they are suppose to just pile the filling on top like a Navajo taco!!
Ingredients
Step-by-step instructions
- 1
Dissolve yeast w/water and then combine all ingredients except flour.
- 2
Add 2 c flour and mix, it will be soupy.
- 3
Let this rise 1 hour.
- 4
Then mix in 3 c flour till soft but not sticky dough.
- 5
Let rise 1 hour.
- 6
Roll out to 1/4 inch thickness (no thinner!) on lightly floured surface to prevent sticking.
- 7
Cut into triangles or squares about 3 inch by 3 inch.
- 8
Let rise approx 1/2 hour.
- 9
Deep fry in hot oil (not too hot or the outside will be brown inside doughy) to golden brown on both sides.
- 10
When you fry them you have to bump the sides of the dough against the deep fryer. This helps make the center puff up.
- 11
Cut one side open and stuff with taco toppings (hamburger, lettuce, onions, tomatoes, etc.).
- 12
Frost any left overs w/maple frosting or honey and butter for dessert.
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