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The Only 10 Recipes Every New Mexican Needs to Know

Meat RecipesWhen it comes to New Mexico recipes, there are a few recipes that you must have, otherwi...

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The Only 10 Recipes Every New Mexican Needs to Know

  1. 1. The Only 10 Recipes Every New Mexican Needs to Know Meat Recipes When it comes to New Mexico recipes, there are a few recipes that you must have, otherwise it's purely sacrilegious. Most of these recipes go way back to the beginning. Enjoy! Yield: 4 dozen medium sopaipillas Total Frying Time: 15-20 minutes Temperature: Medium-High (105°-125°F) Recipes From Around The World Freeze Well Ingredients 1 package active dry yeast 1 1/2 teaspoons salt 1/4 cup warm water 1 teaspoon baking powder 1 tablespoon sugar 1 1/4 cups scalded milk, cooled 1 tablespoon shortening 4 cups flour Shortening Instructions 1. Dissolve yeast in water and add to milk. 2. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening. 3. Make a well in center of dry ingredients. Add liquid to dry ingredients and work into a dough. 4. Knead dough for 10 minutes, or until smooth; cover, and set aside.
  2. 2. 5. Heat 2 inches of shortening in a heavy pan at medium-high heat. 6. Roll dough to a 1/8 inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If the shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) 7. Drain sopaipillas on absorbent towels. Sopaipillas De Levadura Quimica (Baking Powder Puffed Bread) Yield: 4 dozen medium sopaipillas Total Frying Time:15-20 minutes Temperature: Medium High Freezes Well Ingredients 4 cups flour 4 tablespoons shortening 2 teaspoons baking powder
  3. 3. 1 1/2 cups warm water 1 teaspoon salt Instructions 1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening. 2. Make a well in center of dry ingredients. Add water to dry ingredients and work into dough. 3. Knead dough until smooth, cover, and set aside for 20 minutes. 4. Heat 2 inches of shortening in a heavy pan at medium-high heat. 5. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) 6. Drain sopaipillas on absorbent towels. (Source) Comments comments

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Meat RecipesWhen it comes to New Mexico recipes, there are a few recipes that you must have, otherwi...

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