Author of Ed Engoron’s Choclatique, Running Press, 2011
I discovered sopapillas (like Al Gore invented the internet)! Well, at least I first tasted them late in life while working on a project for H.E.B. (H.E. Butt Grocery Company) in San Antonio. I was visiting a supplier who did nothing else but fry chicharrón (fried pork rinds) and sopapillas. I know – what a combination of flavors!
Sopapillas are usually served as a dessert with honey and are common throughout Mexico, Central and South American and the American Southwest. In some Mexican restaurants in Texas and New Mexico sopapillas may be served in place of bread or tortillas or filled with ingredients common to tacos and tostadas. In fact, sopapillas were designated as Texas’ state pastry in 2003.
I needed to do something to add my California-Choclatique touch, so I figured what could be better than to add a little cocoa and chocolate sauce?
Prep Time: 30 minutes
Fry Time: 15 minutes
Ready In: 45 minutes
Yield: 24 servings
3 3/4 cups all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons white shortening or lard
1 1/4 cups warm water
1/4 cup warn coffee
2 quarts oil for frying
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
- Cut in the shortening.
- Stir in water and coffee and mix until dough is smooth.
- Cover and let stand for 20 minutes.
- Roll out on floured board until 1/8- to 1/4-inch thick.
- Cut into 3-inch squares.
- Heat oil in deep-fryer to 375º F.
- Fry the dough until crisp, puffy and dark brown on both sides; about 3 to 4 minutes per side.
- Drain on paper towels.
- Shake on a little confectioner’s sugar or cinnamon-sugar and dip them into warm chocolate sauce or marshmallow fluff.