Sopaipillas: a tribute to Dad on Father's Day

Growing up, I spent Wednesday nights and every other weekend at my Dad's place with my little brother*. Meals were always elaborate and always served a little later than traditional times because Dad really did go all out, taking the whole protein+carb+veggie combo very seriously.

Often for breakfast he would whip up a fresh batch of sopaipillas (recipe below) and serve them warm with honey & butter along side eggs, sausage or bacon (always a little over-done, which is now the only way I'll eat them), coffee - a wonderful treat for a 6th grader - and good orange juice. And, if we wanted, some strawberry or chocolate flavored milk. Hey, I didn't say it was healthy.

Anyway, maybe because its Father's Day, or maybe because we spent several hours yesterday with some New Mexican foodies who chatted with us about the ins & outs of sopaipillas, I made a half batch this morning for the first time using his recipe.

Great sopaipillas start with thinly rolled out dough and, once fried, fit in the palm of your hand, are hot, and have billowed up to be perfect little pillows of crispy dough. Mine almost hit the mark, maybe not on the billowing aspect but definitely on the flavor one. Practice will surely make perfect.

*Said brother is now exactly one foot taller than me, logging in at 6'-5" tall. Still my little bro.

Sopaipillas
a southwest, native american, and south american tradition
yields approx. 3 dozen

4 c. flour
1 T. baking powder
2 t. salt
1/4 c. shortening or butter
1 1/3 c. milk or water
vegetable oil for frying

Mix flour, baking powder, and salt in a large bowl. Cut in shortening; add milk and mix to make a soft dough. Knead for about five minutes or until smooth. Cover and let rest for 30 minutes.

Divide dough into four portions; keep covered except when rolling out. Roll each portion 1/8" thick (basically, as thin as possible) and cut into 3x3 squares or 2x4 rectangles. Cover while rolling and cutting remaining dough.

Heat about 1 inch of oil in a heavy frying pan. Fry 2-4 at a time, turning once, until brown and puffy. Drain and serve immediately.

If desired, dust with chili powder, powdered sugar, or cinnamon sugar. Or serve with honey.