Sopaipillas con Pebre (Dairy & Nut-Free)

Ingredients

• 1 cup Pumpkin puree
• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable shortening
• 1/2 cup Warm water
• 2 cups Vegetable oil
• 2 medium Tomato
• 1/2 medium Onion
• 1/4 cup Cilantro
• 1 tablespoon Aji Amarillo paste
• 1 tablespoon Lime juice

Instructions

1. 1In a large mixing bowl, combine the 1 cup Pumpkin puree, 2 cups All-purpose flour, 2 teaspoons Baking powder, and 1/2 teaspoon Salt. Add the 2 tablespoons Vegetable shortening to the mixture, then use your fingertips or a pastry blender to cut the shortening into the dry ingredients until the mixture resembles coarse crumbs.
2. 2Gradually add the 1/2 cup Warm water to the bowl, mixing until a soft dough forms. Transfer the dough to a clean work surface lightly dusted with a small amount of the 2 cups All-purpose flour and knead for 5 minutes until it is smooth and elastic. Form the dough into a ball, cover it with a clean kitchen towel, and let it rest at room temperature for 10 minutes to allow the gluten to relax.
3. 3On a clean work surface lightly dusted with a small amount of the 2 cups All-purpose flour, roll out the rested dough using a rolling pin until it is approximately 1/4 inch (0.6 cm) thick. Using a round cutter or a knife, cut the dough into circles or squares, each about 3-4 inches (7-10 cm) in diameter.
4. 4Pour the 2 cups Vegetable oil into a large, heavy-bottomed skillet or pot (e.g., a 10-inch or 12-inch skillet) until it reaches a depth of about 1 inch (2.5 cm). Heat the oil over medium-high heat until it reaches 350°F (175°C); you can test the oil by dropping a small piece of dough into it, which should sizzle immediately and float to the surface.
5. 5Carefully place 2-3 sopaipilla pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 1-2 minutes per side, turning once, until they are golden brown and puffed up. Using a slotted spoon, transfer the fried sopaipillas to a plate lined with paper towels to drain excess oil, and repeat with the remaining dough pieces.
6. 6On a clean cutting board, finely dice the 2 medium Tomato and the 1/2 medium Onion into approximately 1/4-inch (0.6 cm) pieces. Finely chop the 1/4 cup Cilantro. In a medium bowl, combine the diced tomato, diced onion, and chopped cilantro.
7. 7Add the 1 tablespoon Aji Amarillo paste and the 1 tablespoon Lime juice to the bowl with the diced vegetables and cilantro. Stir all ingredients together until well combined to create the pebre. Serve the sopaipillas immediately while they are still warm, with the freshly prepared pebre spooned over the top.

Substitutions

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