SOPAPILLAS
Steps:
- In a large bowl, blend together the flour baking powder, and salt. cut in the lard or shortening. Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass. Turn dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky. Cover the dough let it rest for 10 to 15 minutes.Divide in 1/2, covering the rest with plastic wrap or a towel so it does not dry out. Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work it, tougher it will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer.Cut the dough into rectangles that are about 10-inch by 5-inch. Divide the triangle into a 5-inch squares, and then cut this into a triangle. If you find the dough beginning to dry as you work with the remainder, cover this loosely with a some plastic wrap. Do not reform and roll the leftover dough scraps. You can cook these dough scraps along with the others, and they taste just as good. Heat some vegetable oil in a large skillet or a deep fryer until the oil reaches about 400 degrees F. Check the temperature of the oil with your digital cooking thermometer.Carefully slide the first one into the hot oil. Submerge the it under the oil. It should begin to puff immediately. Using a slotted spoon, turn it over to brown the other side. Sometimes this can be difficult, as the it will want to stay on the side it was on. A little coaxing with your slotted spatula will help this. Hold it for only a moment,it will adjust to the side it is on. Once both sides are browned, remove the sopapilla to a surface to drain (paper towels or a draining rack will both work).
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