Poncho’s Mexican Buffet Sopapillas are a final touch to many Mexican style meals.  As I child I always loved going out for Mexican food because it meant finishing the meal with the sweet sopapillas drizzled with honey.

Poncho’s Mexican Buffet Sopapillas

Yield: 12 servings.

4 C. All-purpose flour
1 1/4 tsp. Salt
3 tsp. baking powder
3 Tbsp. Sugar
2 Tbsp. shortening
milk (about 1 1/4 cups)
Crisco for Frying
 
Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. Heat about 1 inch of oil in a frying pan to about 375 degrees. Add a few pieces at a time, so that you do not cool the oil too quickly, turn at once so they will puff evenly, then turn back to brown both sides. You may want to sprinkle with cinnamon and sugar before eating. Drain on paper towels. Serve with honey. Makes 4 dozen or more. One warning these is quite addictive.