Posts Tagged ‘Sopapillas’

The ChocolateDoctor’s Chocolate Sopapillas – Deep Fried Crispy Chocolate Mexican Flatbread

Wednesday, October 28th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, 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

Ingredients:
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

Directions:

  1. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, salt and shortening.
  2. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
  3. Roll out on floured board to 1/8-inch thick.
  4. Cut into 2-inch squares.
  5. Heat oil in deep-fryer to 375° F.
  6. Fry for 3 to 4 minutes on both sides. The dough will puff.
  7. Drain on paper towels.
  8. Top with confectioner’s sugar, honey or chocolate sauce.
  9. Serve hot.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Hot Cocoa Sopapillas

Friday, May 31st, 2013
Ed Engoron, Co-Founder of Choclatique
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

Ingredients:
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

Directions:

  1. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
  2. Cut in the shortening.
  3. Stir in water and coffee and mix until dough is smooth.
  4. Cover and let stand for 20 minutes.
  5. Roll out on floured board until 1/8- to 1/4-inch thick.
  6. Cut into 3-inch squares.
  7. Heat oil in deep-fryer to 375º F.
  8. Fry the dough until crisp, puffy and dark brown on both sides; about 3 to 4 minutes per side.
  9. Drain on paper towels.
  10. Shake on a little confectioner’s sugar or cinnamon-sugar and dip them into warm chocolate sauce or marshmallow fluff.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor