New Mexican Sopaipillas With Chili-Honey Drizzle: The Best New Mexican Sopaipillas With Chili-Honey Drizzle Recipe from Cook'n

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	New Mexican Sopaipillas With Chili-Honey Drizzle

Serves: 8

High altitudes wreak havoc with yeast doughs, so the Native American tribes of the Southwestern high desert make sopaipillas, deep-fried "pillows" of bread leavened with baking powder. Made properly, they are light as a feather, and irresistible when served warm and drizzled with spiced honey. The combination of chilies and honey may seem odd, but you have to try it. In New Mexico, you can buy chili-flavored honey, but it is easy to make your own. If at all possible, use powdered chilies from Chimayo or Hatch, as they are especially sweet-tasting.

   2 cups all-purpose flour
   2 teaspoons baking powder
   1/2 teaspoon salt
   2 tablespoons vegetable shortening, plus more for deep-frying
   1/2 cup water
   1/4 cup honey, preferably sage honey
   2 teaspoons ground mild chili powder, preferably from Chimayó or Hatch chilies, or use regular chili powder
   Butter for serving

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1. In a medium bowl, combine the flour, baking powder, and salt. Using a pastry blender or 2 knives, cut the 2 tablespoons shortening into the flour until the mixture resembles coarse meal. Mix in the water and milk to make a soft dough. Gently knead the dough a few times in the bowl just until smooth. Cover the dough with plastic wrap and let stand for 15 minutes.

2. In a small bowl, mix the honey and ground chili. Set aside.

3. Divide the dough in half. On an unfloured work surface, roll out each portion into an 8-inch round. Cut each round into 4 wedges.

4. Preheat the oven to 200°F. Place a wire cake rack in a baking sheet.

5. In a deep Dutch oven, melt shortening to a depth of 2 to 3 inches and heat it to 375°F. In batches, without crowding, deep-fry the sopaipillas, constantly spooning the hot oil over the tops to help them puff, until golden brown, about 3 minutes. Transfer to the cake rack and keep warm in the oven while frying the rest of the sopaipillas. Serve the sopaipillas warm, with the chili-honey and butter.

VARIATION: Substitute 1/2 teaspoon freshly ground aniseed for the powdered chili.

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