Ah, the magic of New Mexico!
Drive Interstate Highway 25, or more satisfyingly, the slower Turquoise Trail. Beauty is everywhere. Under endless transparent blue sky, snow-tipped mountains draw gawkers from Albuquerque through Santa Fe to Taos and back. Do not miss the Indian settlements you pass or the hilltop GHOST RANCH at HC 77 Box 11, Abiquiu, NM 87510 / 877.804.4678.
Along the way are wide open spaces that free your mind and surprising services that will fuel your body. As far as the eye can see is ground decorated in gentle green and brown grasses, cacti, and trees that melt to shades of gray at dusk.
If you’ve sampled all the Sopapillas offerred en route, you appreciate their being ubiquitous. Here is my recipe to help you miss them less when you are home.
Oil hotter than 375 degrees turns out a donut-type texture, closer to 350 degrees makes them breadier. Stuff either with cooked meat, cheese, beans, tofu, or vegetables. Later, drizzle honey on unfilled fresh ones for dessert. Enjoy!
2½ c. flour
1½ t. baking powder
1½ t. sugar
1½ T. butter
1 c. warm water
½ c. flour
Canola oil, for frying
Honey, for serving
- Place 2½ c. flour, 1½ t. baking powder, 1½ t. sugar and 1t. salt in mixing bowl.
- Mix the butter in with a fork.
- Slowly add water, kneading lightly until dough is soft and pliable.
- Spread ½ c. flour on cutting board.
- Flour rolling pin.
- Roll dough ⅛”- ¼“ thick.
- Cut into squares.
- Heat 2” oil in a deep pot to 375 degrees.
- Fry one or two sopapillas at a time for 2 minutes per side.
- Remove from oil.