Sopaipillas
Sopaipillas
Serve the sopaipillas with honey or maple syrup
They can be frozen & then warmed for serving
1 cup flour
1 tsp baking powder
1/2 level tsp salt
1/2 tbsp margarine, lard or shortening
1/2 tsp granulated sugar
Warm water
Mix dry ingredients
Cut in fat
Add enough water to form a medium soft dough like pie crust
Rest dough in covered bowl for 10 to 30 min
Roll very thin, about 1/8 inch
Cut in diamond shapes
Fry in very hot fat
Drain on paper toweling, then serve warm
Makes 12
Mango Chimichangas
Mango Chimichangas
6 ripe mangoes, peeled & diced, or
Chongos
Chongos
1 quart milk
2 egg yolks
2 junket (rennet) tablets
1 tsp vanilla extract
1 (1-inch) stick cinnamon, splintered
3/4 to 1 cup granulated sugar
In a 2-quart saucepan, heat milk quickly to lukewarm
While it warms, beat yolks in a blender or with a mixer
Stir eggs into milk & add rennet dissolved in 1 tbsp of water
Stir in vanilla extract
Stir hard briefly
Pour into a 10 x 8 x 3-inch pot which is about 8 to 10 inches in diameter
Let set without moving until firm
Slice into squares
Sprinkle sugar & cinnamon over it
Place over low heat to barely simmer for 2 hrs, or until curds have a slightly cheese-like consistency & syrup thickens
Place into a serving dish