Author of Ed Engoron’s Choclatique, Running Press, 2011
When I lived in Dallas, I got hooked on Sopapillas, the Mexican equivalent of New Orleans Beignets. While they’re not found in the French Market, they can be eaten in many casual Mexican restaurants throughout the Southwest. They are usually sprinkled with powdered sugar and topped with honey. They are really so good I didn’t think I could make them any better until I added chocolate. Add a new dimension to your south-of-the-border dinner, dessert, or snack with spiced coffee with these tasty Chocolate Sopapillas.
Prep Time: 30 Minutes
Fry Time: 15 Minutes
Ready In: 45 Minutes
Yield: 30 Pieces
3-1/2 cups all-purpose flour
1 tablespoon Choclatique Rouge Cocoa Powder
2/3 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable shortening (or lard)
1-1/2 cups warm water
2 quarts oil for frying
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, salt and shortening.
- Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
- Roll out on floured board to 1/8-inch thick.
- Cut into 2-inch squares.
- Heat oil in deep-fryer to 375° F.
- Fry for 3 to 4 minutes on both sides. The dough will puff.
- Drain on paper towels.
- Top with confectioner’s sugar, honey or chocolate sauce.
- Serve hot.