📝 About This Recipe
Tracing their roots back to the vibrant kitchens of New Mexico and Latin America, these sopapillas are the ultimate comfort food—pillowy, golden-brown pockets of fried dough that puff up like magic. Each bite offers a delicate crunch on the outside that yields to a soft, airy interior, perfectly designed to be drizzled with wildflower honey. Whether served as a sweet finale to a spicy meal or a decadent afternoon snack, these treats embody the warmth and hospitality of Southwestern soul food.
🥗 Ingredients
The Dough
- 2 cups All-purpose flour (plus extra for dusting the work surface)
- 1 tablespoon Baking powder (ensures a dramatic puff)
- 1 teaspoon Kosher salt
- 1 tablespoon Vegetable shortening or lard (cold and cubed for flakiness)
- 3/4 cup Warm water (approximately 110°F)
- 1 teaspoon Granulated sugar (helps with browning)
Frying Medium
- 3-4 cups Vegetable oil (for deep frying; peanut or canola also work well)
The Toppings
- 1/2 cup Wildflower honey (for drizzling or dipping)
- 1/4 cup Granulated sugar (for the dusting mixture)
- 1 tablespoon Ground cinnamon (high-quality Ceylon cinnamon is best)
- 2 tablespoons Powdered sugar (optional, for a snowy finish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of granulated sugar until thoroughly combined.
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2
Add the cold shortening or lard to the flour mixture. Using your fingertips or a pastry cutter, work the fat into the flour until it resembles coarse crumbs.
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3
Gradually pour in the warm water while stirring with a wooden spoon or fork until a soft, slightly sticky dough forms.
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4
Turn the dough out onto a lightly floured surface. Knead gently for about 2-3 minutes until the dough is smooth and elastic. Do not overwork it, or the sopapillas will be tough.
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5
Cover the dough with a clean kitchen towel and let it rest for 20 minutes. This allows the gluten to relax, which is crucial for the dough to puff when fried.
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6
While the dough rests, mix the 1/4 cup sugar and cinnamon in a small shallow bowl for coating. Set aside.
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7
In a heavy-bottomed pot or deep skillet, heat at least 2 inches of vegetable oil to 375°F (190°C). Use a candy thermometer to ensure accuracy.
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8
Divide the rested dough into two equal portions. On a floured surface, roll one portion out into a rectangle about 1/8-inch thick.
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9
Using a knife or pizza cutter, cut the dough into 3-inch squares or triangles. Repeat with the remaining dough.
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10
Carefully drop 2 or 3 dough pieces into the hot oil. Do not overcrowd the pan. They should sink briefly and then pop to the surface and begin to puff.
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11
Using a slotted spoon, gently spoon hot oil over the tops of the dough as they fry to encourage them to inflate fully.
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12
Fry for about 1 minute per side until they are a beautiful light golden brown. Flip once during the process.
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13
Remove the sopapillas with a slotted spoon and drain briefly on a wire rack set over paper towels.
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14
While still hot, toss the sopapillas in the cinnamon-sugar mixture or dust them heavily with powdered sugar.
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15
Serve immediately while warm, accompanied by a generous pot of honey for drizzling into the hollow centers.
💡 Chef's Tips
Always use a thermometer to maintain the oil at 375°F; if the oil is too cold, the dough will absorb grease and won't puff. Letting the dough rest is non-negotiable as it ensures the elasticity needed for that signature air pocket. Roll the dough consistently to 1/8-inch thickness—too thick and they stay heavy, too thin and they become crackers. If your sopapillas aren't puffing, try gently pressing them down into the oil with your spoon for a second to jumpstart the steam reaction. For a savory twist, omit the cinnamon-sugar and stuff the hollow centers with seasoned taco meat and shredded cheese.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Mexican Hot Chocolate infused with a hint of cayenne. Pair with a scoop of premium vanilla bean ice cream for a decadent 'Sopapilla Sundae'. Serve as a side to a spicy Green Chile Stew to help balance the heat with sweetness. Offer a variety of dipping sauces like cajeta (goat milk caramel) or a tart raspberry coulis. Enjoy as a breakfast treat with a strong cafe de olla or black coffee.