'sopaipillas' on Serious Eats

The Nasty Bits: Sopaipillas

Sopaipillas are plain delicious because a) they're made with lard and b) they're fried in lard. Fresh out of the bubbling lard, perfect sopaipillas are crisp on the corners and tender on the inside. Upon contact with the fat, the raw squares of dough will sizzle and puff dramatically; like pita bread, the hot air building inside forces the separation of the dough. More

New Mexico Sopaipilla Roundup

Sopaipillas are fried pockets of dough, a specialty in New Mexico that's rarely seen in restaurants outside of the state. The dough, leavened and enriched with shortening or lard, is rolled out and cut into squares or rounded shapes. Deep-fried, the dough pieces puff up dramatically, crisping on the surface while remaining soft and tender inside. The perfect sopaipilla? The outermost layer, fried in the oil, should be paper-thin and crisp on the corners. When properly fried, the interior will separate into two layers: the chewy yet soft layer of dough directly underneath the browned shell, followed by the innermost layer—soft, a little stretchy, and just cooked through. While each New Mexico restaurant has their own rendition, all tables... More

Sopaipillas: Little Fried Pillows of Deliciousness

Matt of MattBites shares his memory of sopaipillas, a dessert that always takes him back straight to his childhood: "Made by my grandmother, the tender warm pillows of fried dough were sprinkled with cinnamon sugar and drizzled with honey and always disappeared within minutes. She would encourage us to eat them immediately while they were still warm, but it was always said with a wink in her eye – she knew we couldn't keep our hands off them until there was an empty plate of grease-laden cinnamon-scented crumbs."... More

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