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From: morado@milton.u.washington.edu (Maralee Morado)
Newsgroups: rec.food.recipes
Subject: VEGAN: Sopaipillas
Summary: rec.food.recipes posting
Keywords: recipe vegan
Message-ID: <1990Sep1.031446.9802@mthvax.cs.miami.edu>
Date: 31 Aug 90 15:14:30 GMT
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Sopaipillas

(from Elena's Secrets of Mexican Cooking by Elena Zelayeta)

1 3/4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup cold water

Sift flour, baking powder, and salt into a mixing bowl; add shortening
and cut in coarsely; then add cold water gradually.  Mix just enough to
hold together as for pie crust.  Turn out on lightly-floured board and
knead gently until smooth.  Cover and let dough rest for five minutes;
then roll out into a rectangle about 12 by 15 inches (dough should be
very thin, about 1/16" to 1/8 inch thick).  Cut into 3-inch squares
or 2- by 3-inch oblongs.  Drop a few squares at a time into deep, very
hot oil.  At first, turn squares over 3 or 4 times to make them puff
evenly.  Fry about 2 or 3 minutes on each side, or until golden brown.
The sopaipillas will puff up like little pillows.  Serve hot as a bread
with soup or guacamole.  Makes about 20.

__

Personally I have never used this recipe.  I was able to find a
a sopaipillas mix once while visiting Fort Collins, Colorado.
But they do taste great.  Also try having a mixture of cinnamon
and sugar handy.  I find that people like to sprinkle the mixture
on top of warm sopaipillias.

Good luck