Yes, I know this recipe is really from Pancho’s Mexican Buffet, TX. Before I get laughed out of blogdom for owning much less posting a recipe from Pancho’s let me explain. First, I had a reader request for more of the restaurant recipes my mom collected from the Ft. Worth Star-Telegram. Second Sopaipillas is one of the few things Pancho’s does or used to do well. Yes, I will admit that as a child Pancho’s was a one of my favorites there was something appealing about raising the little flag to get more sopaipillas. Then attempting to fill the delightful little puff with as much honey as possible before the honey was confiscated. This was also during the time when Colonial Cafeteria was another favorite because they gave me extra whipped cream on jello. Hey, what can I say I was a pre-schooler.
- 2 C all purpose flour
- 1 TBS salt
- 1 TBS baking powder, slightly rounded
- 2 ½ TBS shortening (DO NOT USE OIL)
- 2/3 C water
- Combine dry ingredients and work shortening evenly into mixture. Add water and mix thoroughly. Form dough into a ball and let stand at room temperature for 30 minutes.
- Dust with flour. Roll to a thickness of ½ inch and cut into 2-inch squares.
- In a deep-fryer, melt enough shortening to provide a depth of 2-inches and bring it to 350 degrees. Drop squares into shortening, a few at a time, to avoid overcrowding. Cook only until lightly browned, turning once to cook evenly.
- Serve hot with butter and honey.