Our fantastic coordinator put together a Mexican Fiesta. Everyone signed up to make an item or two for dinner and holy cow did these people deliver! Homemade cheese enchiladas, steak and chicken fajitas, tacos with shredded beef, cheese quesadillas and all the essential fixings - salsa, guac, queso and loads of chips. There were also a ton of desserts, everything from your usual suspects like ice cream, brownies and cookies, to authentic Mexican sopapillas.
Sopapilla is Spanish for "YUM". They are light and puffy and wonderfully sweet with the cinnamon sugar topping. I've eaten them plain, dipped in chocolate and dipped in honey. It's good pretty much any way you do it.
Given Cinco De Mayo is this week I thought I'd share this recipe in case you were looking for a way to spice up your normal taco or enchilada dinner. It is a more labor intensive recipe than I usually post and full disclosure - I didn't make these, I just got to eat them. But the recipe has 127 4+ star reviews so I think it's worth your while if you're interested :)
Real Mexican Sopapillas
30 minutes to prep
15 minutes to cook
Makes 24 servings
(this is from allrecipes.com which means you can go here, modify the number of servings you want to make, and have the recipe adjusted accordingly)
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 1/2 cups warm water
2 quarts of oil for frying
In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand 20 minutes.
Roll the dough out on a floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares.
Heat oil in large pot until 375 degrees F. Fry dough squares in small batches until golden brown on both sides.
Drain on paper towels and sprinkle with cinnamon sugar. Serve hot.