📝 About This Recipe
A cornerstone of Southwestern cuisine, the sopaipilla is a pillowy, golden-fried bread that traces its roots back over 200 years to the Albuquerque region. These versatile delights puff up like little clouds in the hot oil, creating a hollow center perfect for stuffing with savory meats or drizzling with local wildflower honey. Whether served as a warm accompaniment to a spicy stew or a sweet end to a meal, their light-as-air texture and buttery flavor are truly irresistible.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting the work surface)
- 2 teaspoons Baking powder (ensures a dramatic puff)
- 1 teaspoon Kosher salt (fine grain)
- 2 tablespoons Vegetable shortening (chilled; can substitute with high-quality lard for authenticity)
- 1 1/2 cups Warm water (approximately 110°F (43°C))
- 1 tablespoon Granulated sugar (helps with browning)
Frying and Finishing
- 3-4 cups Vegetable oil (for deep frying; use a high smoke point oil like canola or peanut)
- 1/2 cup Honey (for serving)
- 2 tablespoons Cinnamon sugar (optional, for a sweet coating)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until thoroughly combined.
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2
Add the chilled shortening to the flour mixture. Using a pastry cutter or your fingertips, work the fat into the flour until it resembles coarse crumbs with no large lumps remaining.
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3
Gradually pour in the warm water while stirring with a wooden spoon. Continue mixing until a shaggy dough begins to form and pull away from the sides of the bowl.
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4
Turn the dough out onto a lightly floured surface. Knead the dough gently for 2-3 minutes until it becomes smooth and elastic; be careful not to overwork it, or the bread will be tough.
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5
Cover the dough with a clean kitchen towel and let it rest for at least 20 minutes. This allows the gluten to relax, making it easier to roll out without shrinking.
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6
While the dough rests, fill a heavy-bottomed Dutch oven or deep skillet with about 3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 375°F (190°C).
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7
Divide the rested dough into 4 equal portions. On a floured surface, roll one portion out into a large rectangle about 1/8-inch thickness.
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8
Using a sharp knife or pizza cutter, cut the rectangle into 3-inch squares or triangles. Repeat with the remaining dough portions.
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9
Gently slide 2 or 3 dough pieces into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy bread.
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10
As soon as the dough hits the oil, it should sink and then immediately pop to the surface and begin to puff. Use a slotted spoon to gently splash hot oil over the top of the dough to encourage even puffing.
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11
Fry for about 45-60 seconds per side until they are a beautiful light golden brown. Flip once using tongs or a slotted spoon.
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12
Remove the sopaipillas from the oil and drain them on a wire rack set over paper towels. This keeps them crispier than draining directly on paper.
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13
If desired, immediately toss the hot sopaipillas in cinnamon sugar, or leave plain for honey drizzling.
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14
Serve immediately while piping hot for the best texture and flavor.
💡 Chef's Tips
Maintain a consistent oil temperature of 375°F; if the oil is too cool, the dough won't puff, and if it's too hot, they will burn before cooking through. Avoid rolling the dough too thin, or they will be crunchy like chips rather than soft and pillowy. Keep the unrolled dough covered while you work to prevent a skin from forming, which hinders the puffing process. If your sopaipillas aren't puffing, ensure your baking powder is fresh and that you aren't pressing down on the edges when you cut the dough. To reheat leftovers, place them in a 350°F oven for 5 minutes; avoid the microwave as it makes them rubbery.
🍽️ Serving Suggestions
Serve warm with a side of local honey—tear off a corner and pour the honey inside the hollow center. Pair with a bowl of spicy New Mexican Green Chile Stew for a classic savory meal. Dust with powdered sugar and serve alongside a cup of Mexican Hot Chocolate for dessert. Stuff with seasoned ground beef, beans, and shredded cheese to create 'Sopaipillas Compuestas'. Serve as a bread basket accompaniment to any Tex-Mex or Southwestern dinner spread.