Sopapillas, often described as “pillows” of fried dough, are a quintessential treat in Mexican cuisine and also popular in several other Latin American cultures and the American Southwest. Typically served sprinkled with powdered sugar and drizzled with honey, they provide a delightful end to any meal. Crispy on the outside and soft on the inside, here’s how you can make this sweet treat at home.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons shortening or lard
• 3/4 cup warm water (you might need a little more or less, so add gradually)
• Oil for frying (canola, vegetable, or your preferred frying oil)
• Powdered sugar for dusting
• Honey for drizzling

Instructions:

• Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
• Incorporate Shortening: Add the shortening or lard to the flour mixture. Using your fingers or a pastry cutter, blend the shortening into the flour until the mixture resembles coarse crumbs.
• Add Water: Gradually add the warm water, mixing until the dough comes together to form a ball. You may not need all the water, so it’s best to add a bit at a time until the right consistency is achieved.
• Knead & Rest: Transfer the dough to a floured surface and knead for about 3-4 minutes, until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
• Roll & Cut: After the resting period, roll out the dough on a floured surface to about a 1/4-inch thickness. Cut the dough into squares or triangles, depending on your preference.
• Fry the Sopapillas: Heat the oil in a deep frying pan or pot to 375°F (190°C). Carefully drop the sopapilla dough pieces into the hot oil, one or two at a time, ensuring not to overcrowd the pan. Fry until they puff up and turn golden brown, which should take about 1-2 minutes per side. Use a slotted spoon to remove them from the oil and drain on paper towels.
• Serve: Once all sopapillas are fried and drained, sprinkle them generously with powdered sugar and drizzle with honey. Serve warm.

Sopapillas are a testament to the magic that simple ingredients can create when combined in the right way. Whether you’re celebrating a special occasion or just want a comforting dessert, these sweet pillows of joy are sure to be a hit. Enjoy your homemade sopapillas with a cup of hot chocolate or coffee for an extra treat!

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Black beans are not just a staple in Latin American cuisine, but they have also carved a niche for themselves in kitchens around the world. This side dish, combining the heartiness of black beans with the freshness of corn, tomatoes, and green onions, is vibrant, flavorful, and incredibly wholesome. Whether you’re looking to complement a grilled chicken, serve alongside a Mexican main, or just wish for a flavorful protein-rich salad, this recipe will not disappoint.

Ingredients:

• 2 cups cooked black beans (if using canned, rinse and drain)
• 1 cup corn kernels (fresh or frozen)
• 2 medium-sized tomatoes, diced
• 4 green onions (scallions), thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil or avocado oil
• Juice of 1 lime
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• Optional: Fresh chopped cilantro for garnish
• Optional: Crumbled feta cheese or queso fresco for topping

Instructions:

• Preparation: If you’re using frozen corn, start by thawing it. If using fresh corn, remove the kernels from the cob.
• Sautéing the Base: In a large skillet, heat the oil over medium heat. Add the minced garlic and sauté until fragrant, which should take about a minute. Make sure the garlic doesn’t burn, as it will turn bitter.
• Add Veggies: Introduce the corn to the skillet and sauté for 2-3 minutes, or until it’s just beginning to get a golden color. Follow this with the black beans, stirring gently to mix them in without mashing.
• Seasoning: Sprinkle in the ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to ensure that the spices coat the beans and corn evenly. Cook for another 2 minutes.
• Incorporating Fresh Ingredients: Remove the skillet from the heat. Mix in the diced tomatoes and green onions. Drizzle with the lime juice and give it a good but gentle stir, making sure everything is well combined.
• Final Touches: If you’re using cilantro, sprinkle it on top for a fresh burst of flavor. For a bit of creamy contrast, you can add crumbled feta cheese or queso fresco.
• Serving: Serve this dish warm as a side or even cold as a salad. It pairs wonderfully with grilled meats, rice dishes, or tortilla chips.

This black bean dish, rich with flavors and textures, promises not only health benefits but also a culinary experience that’s both robust and refreshing. Its versatility means you can adapt it to various cuisines, making it a perfect addition to your recipe collection. So, the next time you’re looking for a side dish that’s a bit out of the ordinary but completely delicious, remember this black bean recipe!

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