What is a sopapilla? (soap-ah-pee-ah) Basically, it’s a very versatile southwestern puffed bread. It is eaten with meals like regular bread, stuffed as a main course on its own or eaten as a desert. Three in one, you can’t beat that! Let’s go…

• 2 cups of flour
• ½ teaspoon salt
• 1½ tablespoons lard or shortening
• 1 cup warm water
•  ½ packet or yeast

Dissolve yeast in warm water. Mix the flour and salt together. Then cut in your lard or shortening.

Add the water – yeast mixture a little at a time until you have a stiff dough. (It usually doesn’t take all the water)

Knead for a few minutes until you have a smooth ball of dough. Let it rest for 5 minutes.

While dough is resting, put at least 1 inch of oil in amedium pot. Heat until you can see ripples on the top.

Divide the dough into 3 equal pieces. Shape those into balls. Roll each ball out to ¼? thick. With a sharp knife cut down the middle of dough from top to bottom. Cut two more times – evenly spaced, from side to side.

Take a small piece of dough and carefully drop it in the oil. If it turns a golden brown quickly, the oil is ready.

Place dough, top side down, in the oil. When golden brown, turn with a pair of tongs. When done remove to a paper towel lined bowl.

Sopapillas are served with many southwestern dishes. For a great tasting desert, drizzle them with honey or sprinkle with powdered sugar. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

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