Monday, December 12, 2011

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!


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



7 comments:

  1. Yes, we have sopapillas here! They are usually served with honey and/or cinammon sugar on top. Some Mexican restaurants down here serve them in lieu of the tostada chips and salsa. They are deeeeliscious and yours look extra tasty!

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  2. Looks good! I like cinnamon/sugar topped sopapillas.

    I didn't know that about the image of OL. Thanks. :)

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  3. Looks very tasty and not that hard to do which I really like. Thanks

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  4. I have my blue table cloth (plastic) with gold stars on it (thanks to colette and jonathan) ready for TACOS tonight.

    Tell your in-laws we will go for you!!! hee hee
    sorry you cannot bath in the mexican sun this year. I hope to maybe go once in my lifetime but it will be pretty unlikely.

    I am pretty much a homebody and do not mind staying in MN all year around. Brian has a "need" to travel. He is more like his parents. His folks just got back from New Zealand and Australia and Fuji. They travel a lot.
    Brian got back early last night!!! stinky, dirty, scruffy looking....but safe.

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  5. Thanks Shelly, I knew you'd be the expert!!

    Hmmmmmm, cinnamon and sugar, might have to try some that way tonite!

    Christine, I don't like to travel, but I sure do like warm weather.

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  6. Happy Feast-orama this week! That recipe looks delish. I'll have to remember for next year:) May Our Lady be wrapping you and baby tightly in her mantle these days!

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Thank you so much for stopping and commenting!

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