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The traditional fry bread of Mexico and the southwest, sopaipillas are used not only for dessert, drenched in delicious honey or sprinkled with powdered sugar, but also in meals. You can stuff them with meat, cheese and chile for a delicious, savory meal. Here is the recipe Katy Griggs wrote down in 1971 in our cookbook, we hope you enjoy!

2 cup flour
2 tsp baking powder
1 level tsp salt
1 tbs pure lard or shortening
1 tsp sugar
warm water  

Mix flour, baking powder, salt and sugar, until well blended. Add enough warm water to make a medium soft dough (like pie crust). Place dough in covered bowl and allow to stand at room temperature for thirty minutes. Then, roll dough out on floured board evenly at 1/8 inch thickness. Cut into 3 inch squares and fry in deep hot fat until fluffy brown (if dough has been prepared properly, the sopaipilla will swell and take shape while frying). Remove from fat and drain on paper towel. Serve hot. Makes about two dozen. Honey is very good with sopaipillas. Also, sprinkle with sugar and cinnamon.