Sopapillas

Let's Cook

1. Step 1.

   In a medium bowl, sift together 2½ cups (300 grams) all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon kosher salt. Add 2 tablespoons vegetable shortening or lard and use your fingertips to work it into the flour mixture until it resembles coarse crumbs.

2. Step 2.

   Add ⅔ cup warm water a little at a time, mixing with a fork until the dough comes together into a ball. Turn the dough out onto a lightly floured surface and knead for about 30 seconds until smooth. Cover with plastic wrap and let rest for 30 minutes.

3. Step 3.

   While the dough rests, pour vegetable oil into a heavy-bottomed pot to a depth of at least 2 inches and heat until a deep-fat thermometer registers 370°F (about 185°C).

4. Step 4.

   On a lightly floured surface, roll out the rested dough very thin, about ⅛ to ¼ inch thick. Cut the dough into 3-inch squares or triangles.

5. Step 5.

   Using a metal spatula, carefully place a few dough pieces into the hot oil (do not overcrowd the pot). Fry until golden and puffed, 1 to 2 minutes per side. Use a slotted spoon to transfer the fried sopapillas to a paper towel-lined plate to drain and cool slightly. Repeat with remaining dough. Serve immediately, or keep warm in a 200°F oven for up to 1 hour.