Feast of Our Lady of Guadalupe

This is one of my very favorite images of Our Lady.

There is so much meaning to the image.

Like she is pregnant in this image, I remember reading it has something to do

with the sash.

And then there's the baby at the bottom of her feet, being held up by the angel.

The Patroness of the unborn.

It's a powerful image.

When we were in Mexico last year, I was sure to get a few things with this image.

(side note:  My inlaws offered  to take us again, with Tom's brother's family, but with a new baby, 

we just can't.  They are so very generous!  I have to say, even though, Tom didn't care for Mexico,

he was sick most of the time, so who could blame him? 

I would be very tempted to go without him though, I loved it)

There are so many wonderful, holy feast days this month!

Today is the Feast of Our Lady of Guadalupe.

I actually first made this recipe a very, very, long time ago. I was in 9th grade and had to bring a dish from another country for some class and I picked Mexico. Little did I know I'd be using it to teach my children some day so many years later!

My recipe spells the word this way: Sopapias, but I've seen it spelled as Sopaipillas, I think they are the same, Mexican fry bread.

Sopapias

4 cups flour

1 1/4 tsp salt

3 tsp baking powder

4-5 Tablespoons sugar

2 Tablespoons shortening

1 1/4 cups milk (or more if needed, I needed)

Oil (for frying)

Powdered sugar (for coating)

In large bowl, mix dry ingredients. Cut shortening into dry mixture with fork. Add milk, mix well. Here you will need to add more milk if you can't get the dough to form a ball. Next form the ball and cover bowl and let stand 30-60 minutes.

On a well floured surface, roll dough to thickness of 1/4 inch and cut into squares or whatever shape you'd like I guess, but I always do little squares.

Heat oil in pan and place dough shapes in the oil. Cook until brown on both sides, constantly flipping and checking. (I heat it to a med/high temp) The shapes will puff a little.

Drain on papertowel or paper bag and coat with powdered sugar. (I put powdered sugar in a baggie and shake the bread to coat) The kids really loved this recipe and it was really fun to make it again for my own children.


We'll make these again tonite to celebrate!

Shelly--maybe you can tell us if these are truly "Mexican" or not?


**I posted these on Catholic Cuisine a few years ago along with Mexican Crispas