American-Style Sopapillas

Ingredients:

Donuts

• 3 cups flour, plus a little extra for dusting the work surface
• 1 tbsp baking powder
• 1 tsp salt plus 1 more tsp.
• 1/4 cup vegetable or pork fat
• 1 – 1.25 cups of water at room temperature
• 4 tbsp. rapeseed oil
• 1 teaspoon ground ancho pepper
• 0.5 tsp black pepper

Salsa

• 1 (425g) can black beans, drained and rinsed
• 2 plum tomatoes, seeded and diced
• 1 (113g) can roasted green chili peppers
• 1 clove garlic, chopped
• 1 avocado, cut in half, remove the pit, cut the flesh into cubes
• Juice of 1 lime
• 1.5 tsp ground ancho pepper
• 150 g crumbled queso fresco cheese (can be replaced with Adyghe cheese), about 0.5 tbsp.
• 2 tbsp. l. rapeseed oil
• A pinch of salt and ground black pepper
• 3 tbsp chopped cilantro leaves
• Mix all ingredients

Preparation:

1. In a large bowl, sift the flour, baking powder, and 1 teaspoon of salt. Mash the margarine with a fork and stir it into the flour. Gradually add the water and knead the dough into a ball. Turn it out onto a floured work surface and knead until smooth and even. Cover and let it rest for 5 minutes.
   
   The dough can also be mixed in a stand mixer..
2. In a small bowl, combine 1 teaspoon salt, ancho chili and black pepper.
3. In a large frying pan with high sides, heat the rapeseed oil to 180°C.
   
   Divide the dough into 4 equal pieces. Roll each piece into a 0.5 cm thick square. Cut into 5 x 5 cm squares. Carefully drop 6 squares of dough at a time into the hot oil. Using tongs, quickly flip the sopapillas so they puff up and cook evenly.
4. Fry until golden brown. They should resemble little pillows. Transfer the finished sopapillas to a baking sheet lined with paper towels. Sprinkle with the pepper mixture. Repeat with the remaining dough. Transfer the finished sopapillas to a serving platter, drizzle with 1 tablespoon of salsa, and serve.
   
   Eat the remaining donuts sprinkled with powdered sugar.