📝 About This Recipe
A staple of New Mexican and Tex-Mex cuisine, these sopapillas are light-as-air pillows of fried dough that bridge the gap between bread and pastry. When dropped into hot oil, the dough magically puffs up, creating a hollow center perfect for catching pools of local honey or savory fillings. With a crisp, golden exterior and a soft, tender heart, they are the quintessential finishing touch to any Southwestern feast.
🥗 Ingredients
The Dough Base
- 4 cups All-purpose flour (sifted for extra lightness)
- 2 teaspoons Baking powder (ensure it is fresh for maximum puff)
- 1 teaspoon Kosher salt
- 4 tablespoons Vegetable shortening (cold and cubed; can substitute with lard)
- 1 1/2 cups Warm water (approximately 110°F)
Frying Medium
- 4-6 cups Vegetable or Canola oil (for deep frying)
Classic Sweet Toppings
- 1/2 cup Granulated sugar (for dusting)
- 1 tablespoon Ground cinnamon (mixed with the sugar)
- 1/2 cup Honey (clover or wildflower variety)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted flour, baking powder, and salt until thoroughly combined.
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2
Add the cold, cubed shortening to the flour mixture. Using a pastry cutter or your fingertips, work the shortening into the flour until the mixture 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 about 2-3 minutes until it becomes smooth and elastic; be careful not to overwork it, or the sopapillas will be tough.
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5
Place the dough back in the bowl, cover with a clean damp kitchen towel, and let it rest for 20 minutes. This allows the gluten to relax, ensuring the dough rolls out easily.
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6
While the dough rests, fill a heavy-bottomed Dutch oven or deep skillet with at least 3 inches of 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 rectangle about 1/8-inch thick.
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8
Using a sharp knife or a pizza cutter, cut the dough into 3-inch squares or triangles. Avoid dragging the knife to keep the edges clean, which helps the puffing process.
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9
Gently drop 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 dough.
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10
As soon as the dough surfaces, use a slotted spoon to gently press it down into the oil or splash hot oil over the top; this encourages the 'pocket' to form. It should puff up almost instantly.
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11
Fry for about 1 minute per side, turning once, until the sopapilla is a beautiful light golden brown.
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12
Remove with a slotted spoon and drain briefly on a wire rack set over paper towels. If serving as a dessert, toss immediately in the cinnamon-sugar mixture while still hot.
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13
Repeat the process with the remaining dough portions, ensuring the oil returns to 375°F between batches.
💡 Chef's Tips
Temperature is key: If the oil is too cool, the dough won't puff; if it's too hot, they will burn before the inside is cooked. Don't roll the dough too thin; 1/8 inch is the 'sweet spot' for a sturdy yet airy pocket. Keep the un-fried dough covered with a towel so it doesn't dry out and form a skin, which prevents expansion. If you have leftovers, reheat them in a 350°F oven for 5 minutes to restore their crispness. For a savory twist, skip the sugar and stuff the pockets with seasoned ground beef, beans, and shredded cheese.
🍽️ Serving Suggestions
Serve warm with a side of high-quality honey for drizzling into the hollow centers. Pair with a spicy Mexican Hot Chocolate to contrast the fried dough's sweetness. Use as a side bread for a bowl of Green Chile Stew or hearty Tex-Mex Chili. Serve alongside a refreshing Hibiscus Agua Fresca to cleanse the palate. For an indulgent dessert, top with a scoop of vanilla bean ice cream and a drizzle of cajeta (goat milk caramel).