Thursday, May 5, 2011

cinco de mayo recipe

In honor of Cinco De Mayo, I've decided to post my favorite sopapillas recipe. :) Enjoy!

So, the verdict is still out as to what these delicious bits of sweet tortilla goodness are actually called. Depending on where you're from, it can be called something different. Add to that the fact that I've de-complicated the recipe a bit and the best name I can come up with is Pseudo-Sopapillas. Or, Pseudo-Bunuelos if you're in that camp. Anywho, this is quick and easy dessert that would go great after taco or burrito night. (which is usually a few times a month for me!)


(Note: I'm using an appropriate amount of ingredients for 2 people. This can be easily doubled or tripled to feed more people.)

5 medium-sized flour tortillas (not corn)
3/4 cup granulated sugar
1 tsp. ground cinnamon (more or less to taste...cinnamon is strong!)
2 cups oil (canola is what I use)

-Heat oil in large frying pan/skillet until hot!
-In the meantime, cut your tortillas into wedges. The easiest way I found is to use a pizza cutter and slice them in half and your halves in half (quarters) and then once more (half of a quarter or 1/8).
-Using the paper plate method, you can dump your sugar and cinnamon on a paper plate and jiggle to mix.
-Using the paper bag method, pour sugar and cinnamon into a paper lunch bag.
-Carefully put wedges of tortilla into hot oil and cook approx. 2 min. Flip over and cook 1 additional minute or until both sides are golden brown.
-Immediately remove wedge from oil and put onto a) paper plate or in b) paper bag and a) flip and toss sugar to coat or b) shake bag to coat.
-Set coated tortillas aside until whole batch is done.
-Top with desired toppings and serve! (doesn't need to be served warm)

Optional Toppings:
Honey drizzle (traditional)
Strawberry sauce
Chocolate sauce



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