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What Do You Always Order at Your Local Mexican Restaurant?

by on ‎08-07-2012 05:11 PM

Hello, foodies…

 

Vamanos a Mexico! Or, "Let's Go to Mexico!" I hope you're ready because Mexico is Sunday's destination on In the Kitchen with David (in honor of Global Cuisine Month) and I swear I can already smell the tacos, tortillas, and churros!

 

Now, Sunday's recipe isn't truly an authentic Mexican dish…it's Mexican-American, and thought to have originated in the Albuquerque area. We're making Sopapillas, which are little fried puffs of dough. And, we're making a sweet Dulce de Leche sauce for dipping!

 

Sopapillas with Dulce de Leche Sauce

 

Sopapillas with Dulce de Leche Sauce

 

This recipe is prepared with the 6-quart stockpot from the Cook's Essentials® Premier 18/10 Stainless Steel 10-Piece Cookware Set (K19781).

 

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

 

Sopapillas:

4 cups all-purpose flour

1 Tbsp + 1 tsp baking powder

1 Tbsp sugar

1-1/2 tsp salt

4 Tbsp vegetable shortening

1-1/2 cup warm water

Oil, for frying

 

Dulce de Leche Sauce:

1 (13.4 oz) can dulce de leche

3/4 cup heavy cream

 

Directions:

 

To make the sauce, place all the ingredients into a medium-sized saucepan and cook over medium-low heat, stirring constantly with a wire whisk, until all ingredients are fully incorporated. Remove from the heat; set aside to cool.

 

To make the sopapillas, sift the dry ingredients together into a large mixing bowl. Add the shortening and water and use your hands to work the mixture into a soft dough. Make sure all ingredients are completely incorporated. Divide the dough into two equal pieces. Form each into a ball and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least 2 or 3 hours, or overnight.

 

Preheat a fryer or stockpot with oil to 375°F.

 

On a lightly floured surface, roll each piece of dough into a square about 1/4" thick. Using a knife or pizza cutter, cut the dough into evenly sized 2" squares. Fry the sopapillas in batches and look for them to puff up and rise to the surface of the oil. At that point, cook for 2 to 3 minutes, then flip them over with tongs or a slotted spoon and cook for 2 more minutes, or until golden brown.

 

Carefully remove the sopapillas from the oil and place them onto a plate lined with several paper towels. Serve warm with dulce de leche sauce drizzle on top.

 

In addition to being a Southwestern-American favorite, these tasty little nuggets are enjoyed in many Meso- and South American countries and every area has its own topping of choice. In some places, you'll find sopapillas drizzled with honey or coated in cinnamon sugar. But in others, like Chile, you'll find them topped with savory sauces, salsas, and condiments. You can even stuff these pouches with cheese or meat filling if you like, and essentially make mini chimichangas (fried burritos). The key with making sopapillashowever you decide to top (or stuff!) themis to refrigerate the dough at least two hours before frying so they're easier to roll and cut. When I make these, I prepare the dough a day beforehand and refrigerate it overnight. On party-day, I have more time for other things. And the dough is nice and firm.

 

Remember how I said some cultures put salsa on top of their sopapillas? At the FOOD & WINE Classic in Aspen, Sissy Biggers was lucky enough to get a first-hand demonstration from renowned chef Rick Bayless on how to make an authentic Mexican-style salsa. Believe it or not, his recipe doesn't contain a single tomato!

 


 

And, here's Chef Richard Sandoval with some advice on cooking with chilis.

 


 

Your blog question this weekend is what do you always order at your local Mexican restaurant? Do you get enchiladas, empanadas, or tacos? Maybe some guacamole to start? I can never get past the chimichangas myself! We'll talk about all your faves this Sunday at Noon ET. Adios! And, as always…


Keep it flavorful!

David

 

P.S. We have a brand-new Vitamix TSV coming up this Sunday that I wanted to be sure to tell you about in advance. The machine boasts a powerful 2.25 horsepower motor, a big 48-oz blending jar, and an expansive (included!) recipe book with 300 entries. But, this Vitamix fits under your counter and it's available for 5 Easy Payments! Foodies, if you've been waiting for the right time to bring this professional appliance home, it's now.