Her daughters came over to play on Friday and I served sopapillas. They really enjoyed them and told their mom.
Sunday Nilsa proposed that we exchange recipes. She came over to my house that afternoon.
Chipita
½ kilo corn mill
150g mandioca starch
2 tsp salt
2 C milk
250g cheese
250g lard
Mix corn ill and mandioca starch. Dissolve salt in 1 cup milk and pour over dry ingredients. Add rest of milk till just moistened. Add cheese and lard. Mix into a thick dough. Roll into shapes and fry.
Sopapillas
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
3/4 cup water
2 cups vegetable oil for frying
Mix flour, baking powder and salt together. Cut in shortening until mixture resembles coarse crumbs. Mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.
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