Sopapillas

Sopapillas

  • Prep Time: 30 mins
  • Total Time: 33 mins
  • Yield: 18-24 sopapillas

    • About This Recipe

    “If oil is the right temperature, sopapillas will puff up. We like to make with chili or stew. You can also shake them in a bag with cinnamon/sugar and make something that tastes like a churro.”

    Ingredients

  • 2cupsflour
  • 2teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 2tablespoonsshortening
  • 3/4 cupwater
  • oil( for frying)

    • Directions

  • Sift together flour, baking powder and salt.
  • Cut shortening in until mixture is a rough texture.
  • Gradually add warm water.
  • Mix to form dough.
  • Knead until smooth.
  • Cover and let stand for 20 minutes (this will make it easier to roll out).
  • Start oil heating (desired temp is 375° – 400°).
  • On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
  • Cut into 3 inch squares.
  • Fry a few at a time, turning when golden and puffed up.
  • Drain on paper towels.
  • Serve immediately.

    • Reviews

  • “So delicious and tasty.I have impressed my friends with these many times!Thanks so much!”

  • “OMG! I use to live in AZ, and we would get these in our favorite restaurant. They are SO great! The trick is definitely having the oil hot enough, and rolling thin.”

  • “Wonderful, authentic recipe to those of us in the Southwestern U.S.Note: As stated cut these in 3 inch squares. Smaller squares do not rise properly!! I’d sugges 4-5 inch squares if you want to stuff them.”

  • “5 stars for flavor and ease of preparation.These puffed up perfectly.However, if you’re going to stuff them, you must kneed the dough well.If you’d like them with powdered sugar, kneed them less and they will melt in your mouth.YUM. Thanks for sharing!”

  • “I first made sopapillas many years ago when a recipe for them was passed out in my 8th grade Spanish class.I don’t have that recipe any more, but this one worked out perfectly.Recently, while dining out with my children, I ordered sopapillas from the menu, hoping that my kids would enjoy pinching off a corner and filling them with honey, as I used to do.Well, let me tell you, many restaurants aren’t making sopapillas like they used to!At two different Mexican restaurants, we ordered sopapillas and were brought nothing more than a fried flour tortilla sprinkled with cinnamon and sugar!I’ll be honest, I have no idea which version of sopapillas is authentic, but I was very disappointed not to be able to find the puffy little pillows of goodness in any restaurants!So I set out to make my own, and this is the recipe I chose.I halved the recipe, though, as I didn’t need THAT many sopapillas–no matter how good they are!:)”

  • “yowzahs!These were a hit, and super easy.”

  • “Great recipe! I didn’t have any problem with these puffing up.We ate them with cinnamon sugar and homemade vanilla ice cream. Thank you!!”

  • “Thank you for posting this.I grew up in New Mexico and have missed having them.Where I’m from they’re drizzled with honey but I’m a fan of cinnamon sugar so that will be what I have:)”

  • “yummy please can i some more”

  • “This was the first recipe that I tried off of RecipeZaar, and after that, I was hooked!!!my husband LOVES these, did I say loves?I mean ADORES, CRAVES, BEGS for these all of the time! Thank you for posting this recipe and sharing it with sopapilla junkies’ wives all over the world!”

  • “This is a great and quick recipe!!I used butter instead of shortening and extra light olive oil instead of vegetable oil.I didn’t fill up the whole pot with oil I just used a shallow amount and it worked just fine!! My husband and daughter loved them. Thanks for the recipe.”

  • “Sharlene~W.. these were great.I had never made them before and my 5 year old granddaughter begged me to make some for our Zaar Mexican dinner last nite.They were so good I never had the chance to photo them..Gobble gobble gobble and they were gone.Everyone loved them.Thanks muchly and my granddaughter thanks you too.”

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