Photo: Sopapillas Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons vegetable shortening
- 3/4 cup warm water, plus more as needed
- Peanut oil, for frying
- Honey or cinnamon sugar, for serving
Directions
Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)
Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.
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By proudmama623_12...
Roy, 22
on September 28, 2011
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With a few of my own variations. Those of which you have to experiment and figure out what works best for you. These are quite tasty. My whole family loves them. Including my in-laws that are not use to eating anything other than traditional American comfort foods.
Being from New Mexico I'm use to the authentic traditional sopapilla but I gotta say this recipe really comes close. I LOVE it!
By Chef #752163
Cedar Hill Texas
on January 23, 2011
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These are the best Sopapillas, they are also good with sugar and cinnamon. I perfer honey.
By kjonyou
Hollywood, 43
on September 03, 2010
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The ones I grew up eating in New Mexico are a lot lighter and crisper but still with just a little bit of chew. Not like a taco shell, not like a doughnut. My mother made these while she could still cook for over 75 years. They were served as either sweet or savory. Mainly with a pinch of salt and honey if you were a kid. Usually with bean or meat stews if you were an adult.
This particular recipe is more like a Churro then a a Sopapilla. To put it another way, its like using a doughnut to sop up your egg yolks instead of a really good bread. While I like doughnuts, not the same.
One of the few original Native American recipes people just can't seem to wrap their head around the words New Mexico, they even try to correct me, "you mean Mexican" No, I mean America, NEW MEXICO, NA-TIVE A-MER-I-CAN. It's not part of Mexico its one of the 50 states!
Read all 23 reviews