This recipe is wonderful!! Light and tender... crispy and easy to cook all the way through. I worked in a Mexican restaurant for a bit and we used to take the balls of fresh tortilla dough and just lightly spread/pull them to the right thickness & round shape in front of the fryer. Instead of rolling & messing up my counter, I let the dough rest 20 min.... rolled it into 2" balls & then let them rest about 10 min. & pulled them like I used to. They turned out better than the restaurant's! The last few had an extra 15 min rest and they were even better. This will be my only sopapilla recipe & I'm using it for fresh tortillas too! Thank you for the recipe!! **UPDATE** I stuck several leftover balls of dough in the freezer..just to see what happens. A few days later... HOLY COW! They rose as they defrosted, and, when fried they were soo puffy that they were almost round & completely hollow. I noticed a little bit of a crust on the raw dough just from air contact, but it was completely undetectable after fried. How dangerous can it get with amazing sopapillas just minutes away with virtually no prep??? Thanks again.....I think :o)
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This recipe is wonderful!! Light and tender... crispy and easy to cook all the way through. ...