Spicy Mexican Chocolate Sundae with Sopaipillas
A crisp, puffy, deep-fried pastry. Serves 4.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 Tablespoon vegetable shortening
- 1/3 cup warm water
- Oil for frying
- Confectioner’s sugar
- For the sopaipillas sift dry ingredients.
- Add shortening and cut in with a pastry blender until the mixture resembles coarse corn meal.
- Add water and mix until combined. Knead on a lightly floured surface until smooth.
- Wrap in plastic wrap and allow to stand 2 hours.
- Roll dough until 1/8-inch thick. Cut into triangles about 1-inch wide at the base and 2-inches long.
- Heat oil that is about 1-inch deep in a large heavy skillet over medium high heat until 375 degrees F. Fry triangles until golden brown in small batches. Be careful to not overcrowd the pan. Gently flip triangles over and continue to cook until golden on both sides. Remove and place on layered paper towels to drain. Dust with confectioner’s sugar.
- Serve immediately with individual servings of ice cream topped with Spicy Mexican Chocolate Sauce.