Sopaipillas

I’ve had this teeny tiny magnet for at least ten years, purchased in Old Town Albuquerque. There used to be about five of these tiny magnets but I only have two left now. And this one is my favorite.

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It’s a New Mexican dessert that made it into my latest novel, along with chorizos con queso y papas and red chile stew. I remember the first bite, which turned out to be my last because I haven’t had it since.

Sopaipillas.

With the acrylic finish about to crack, I need to save the recipe that’s on this tiny ceramic magnet so I can one day make it the way Nana in my book makes it for her family. I’m sure there are way better recipes out there but I’ll consider this my starter one.

If you happen to make it, let me know how it went.

SOPAIPILLAS

Combine:
1 c. flour
1 t. baking powder
1/2 t. salt

Cut in 2 Tbs. shortening
Add 1/3 c. water

Knead lightly (dough very soft) 10-12 times. Roll to 1/4 in.
Cut in squares.
Fry in oil. Drain.
Serve with honey.

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Liz’s latest contemporary romance novel is set in Taos, New Mexico and she included the many things she loves about the state (not that intentionally but it had to come out somehow), including awesome people, places, and food.  You can purchase Everything She Ever Wanted on here.

 

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