Past soups. Chilean recipe
The past soupipillas is a typical Chilean preparation. We eat it a lot during cold, dull, rainy winter afternoons. The recipe for this fried bread arrived in America in 1726 together with the Spanish colonizers, who called them “sopaipa”, a word of Arabic-Spanish origin that means bread dipped in oil and that the Araucanians baptized it as sopaipillas in honor of a bird.
The American contribution was to give him the chancaca bath, which makes them very own. This consists of passing them through a sauce made with chancaca, which is a typical Chilean pastry product made with unrefined sugar and molasses. We dissolve this in water that we flavor with cinnamon and orange or lemon peel.
Throughout our country we can find small variations of the recipe. In the south, mashed potatoes are added to the base dough, in the central area it is common to add pumpkin or pumpkin puree, while in the northern regions they are prepared only with flour, water, butter, bicarbonate or powders. baking.
Ingredients for 30 units
For the sopaipillas: 1 cup of pumpkin or squash cooked and sieved (sifted), 2-3 cups of flour, 2 tablespoons of melted butter, 1/4 teaspoon of instant yeast, a pinch of salt and oil for frying.
For the chancaca sauce: 450g of chancaca (similar to molasses), 800ml of water, 1 cinnamon stick, orange peel, 20-30g of cornstarch
How to make pasty puffers
In a bowl we place the pumpkin, 2 1/2 cups of flour, the yeast, the butter and the salt. We knead until we obtain a homogeneous dough. We add more flour if necessary.
On a floured surface we stretch the dough with the help of a rolling pin, leaving it 1 cm thick. We cut discs of the desired size and with the tip of a knife we make a hole in the center or we prick it with the fork.
In a deep frying pan we put the oil and heat it over medium heat. We fry the sopaipillas on both sides, until they are golden brown, remove and style them on absorbent paper.
For the sauce, in a pot we place the chancaca, the water, the cinnamon and the orange peel. We bring it to medium heat and with the help of a spoon we stir it to help it dissolve.
Once the sauce is boiling we add the cornstarch dissolved in a little water. We stir and wait for it to boil. We remove the pot from the heat and add the sopaipillas. We serve them immediately.
The custom of eating sopaipillas is so ingrained in our culture that on the street we can find a large assortment of carts selling them throughout the year, those who strive to be "the kings of the sopaipilla" offering endless innovative accompaniments such as: pebre, powdered sugar, chili paste, mustard, ketchup and many more. But the queen of them is undoubtedly the last soupipilla, there is no one who can resist such a delicious delicacy. If one day you come to Chile, be sure to try it.
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