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.
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.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.