Although they are kin to fry bread and cousin to buñelos, New Mexico’s
sopaipillas are unique. There’s nothing in the world quite like these
light crispy bread puffs.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons lard
½ cup water
Shortening for frying
Sift dry ingredients together. Work in lard and lukewarm water to make a
soft dough. Chill in refrigerator. Roll out dough on a floured surface
to about ¼-inch thickness. Cut into 3-inch squares. Deep fry in hot lard
(or vegetable shortening) at 400 degrees F a few at a time. Brown on
each side and drain on paper towels. Serve piping hot. To eat, poke open
and pour in honey or slather with honey butter.