Sopapillas

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i love this recipe....it's easy and they are goooood!!

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Awesome! Sprinkled with cinnamon and sugar and served with honey.

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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!

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These are the best Sopapillas, they are also good with sugar and cinnamon. I perfer honey.

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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!

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I don't do well with dough. I've tried to make pizza dough and it always comes out like cardboard. But this recipe was easy and delicious. I think it was better than what I have been served in Mexican restaurants.

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Sid's comment is the funniest review I've read on a recipe before.

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Hey Helen .. NO ONE gives a CRAP where the sopapillas originated from and how you really are supposed to eat them, if theyre good it doesnt really matter does it fool? NO ONE wants to drive all the way to new mexico to find out about authentic sopapillas that arent even good. SO PLEASE SHUT UP.. THEYRE USED AS DESERT.. I GO TO THE MEXICAN RESTAURANT JUST TO EAT THE THINGS ALL THE TIME.

thank you Ingrid Hoffmann for such a great recipe!! sorry that such ignorant fools are trying to criticize you

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I went to Taco John fast food on Wells Ave. in Reno. I saw Cinn-Sopapilla for 99 cent. So I tried to order one after I ordered Super Burritto and Potatoe Ole for my lunch or supper. After I ate super burritto and potatoe ole, I took one of cinn-sopapilla and ate it. OOOOOH! OOOOH! I LOVE IT SO MUCH! From now on, I keep ordering three sides at Taco John. I happened to search the recipes for doughnuts I saw the name of recipe was Sopapillas that Ingrid Hoffman made. I read it and thought that it sounded delicious. I copied and pasted to my WP and saved it in my file for recipe folder. I have one question to ask about peanut oil. Can I use vegetable oil instead of peanut oil. Why? Because I have the fryer with vegetable oil only, not olive and peanut oil; otherwise, both of oils will harm my fryer. so have to use regular pan for olive and peanut oil. I'd appreciated it that I need to know whether if I can use vegetable oil instead of peanut oil. Thank you very much
P.S. Someday, I will make sopapilla and eat it so deliciously! :-P YUM!

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I've had sopapillas in Santa Fe many times and found them to be less greasy then the recipes that include shortening. By omitting the shortening and replacing the water with the same amount of milk, I was able to get this recipe to be more like sopapillas I've had.
Kneading by hand for 2 minutes and resting for 20 minutes before rolling out worked very well.
You will get a sopapilla that is less crispy with a little more of chew feel.