New Mexican Sopaipillas With Chili-Honey Drizzle

Serves: 8
Total Calories: 158


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


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.

Nutritional Facts:

Serves: 8
Total Calories: 158
Calories from Fat: 28

This New Mexican Sopaipillas With Chili-Honey Drizzle recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.

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