“I’ll make the Sopapillas!”
As newlyweds, Mark and I attended a church that was having a Mexican dinner to raise funds for youth camp.
I had made these fried puffed tortillas several times before and figured it would be an easy way to help. After all, they only had six ingredients, and that was if you counted the oil that you fried them in.
Easy…. that was, until I found out that they expected about 250 in attendance.
Now my recipe made enough for about 1/10th of that, so I figured it was just a simple problem of multiplication. After doing the math, I bought the ingredients and got to the fellowship hall a couple of hours early to do the assembly there. After all, I ‘d have to knead the dough in the church’s punch bowl as nothing else was big enough to hold all five pounds of flour.
After I assembled the ingredients, Mark arrived to help me fry them up. We found an out-of-the-way corner of the kitchen and plugged in a couple of electric skillets. The idea was that I was going to roll out and cut the sopapillas, while Mark fried them to a golden brown. It was an excellent system.
What I didn’t realize was how toasty that corner was. Not only was it an unusually warm fall in Texas, the overhanging cabinets trapped the heat from the skillets and enveloped the yeasty dough. Inexperienced at cooking for crowds, I had added 10 packets of yeast to the proper amount of warm water before adding in the flour, salt, and shortening.
Between the heat of the kitchen and the added steam of the skillets, the dough in that punch bowl never stopped growing all night long.
By the time I would tear off a piece of dough, roll it out, and slice into a triangular shape, the dough in the crystal bowl had grown back to it’s original size. In fact, after the second hour, Mark and I called in help to keep it punched down, so it would stay inside the bowl.
After making about 400 sopapillas that night, we ended up with the same amount of dough that we had begun with three hours prior.
Ready to go home, I began to divvy up the leftover dough. Unable to find baggies, I wrapped the divided dough into portions of foil and began to beg the youth workers to take it home with them, explaining how they could use it for a great pizza crust.
As one of the ladies reached for her foil packet, the force of the yeast slowly popped it open before our eyes.
With a twinkle in her eye, she exclaimed, “I’m afraid to put that in the front seat with me. It may eat me alive before I can get it home!”
Ever since this experience, I can’t read Matthew 13:33 without thinking about this sopapilla dough.
“The kingdom of heaven is like yeast that a woman took and mixed with three measures of flour until all the dough had risen.”
You see, if you stay close enough to the Source of spiritual heat and Light, the Kingdom of God can’t help but work within you. Kinda gives a new insight to the Word of God being living and active, huh (Hebrews 4:12)?
How have you watched Him work within you lately?