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| Drizzled with Honey, Sopaipillas are a great way to start any fiesta feast! |
Anyone who has ever lived in New Mexico knows what Sopaipillas are; a delicious New Mexican spin on Native American fry bread, Sopapillas are ‘little pillows’ of dough that puff up when fried. And I do mean puff up!
You talk about being full of hot air, the pocket inside is the perfect cavity for filling with all sorts of delicious things like honey, frijoles con carne (refried beans and meat), or even ice cream. They can be eaten as an appetizer, main course, or dessert! Sopapillas are as unique as the area they originate from. (And no, they are not scones!!!)
Next to Hatch Green Chile, the Sopapilla is the iconic symbol of New Mexican food and can be found in just about every regional fare restauran
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| This sopaipilla dough is just starting to puff in the hot oil. |
One of the amazing things I love about the Southwest is the rich history and culture of the area. The integration of Hispanic and Native American traditions permeates everything from architecture to food. Take a drive by one of the Pueblos on a summer weekend and you’ll probably be able to buy fresh Indian fry bread roadside. Make sure you stop and try some; I love it! Indian fry bread is the same shape and size as a dinner plate, with lots of ‘bubbles’ formed when the dough is fried. Sopapillas are a bit different in that the dough is rolled thinner and cut into square pieces. It fries up extra puffy and totally hollow inside.
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| This one’s about ready for the bowl. Or my mouth… |
There is no secret ingredient sauce or technique for making sopapillas, they are actually quite simple. The most important thing to remember is to keep the dough moist. If it dries out, it will loose it’s elasticity and fry up as a really big tortilla chip. If the dough is over-kneaded, too much gluten will form and you won’t be able to roll the dough out to the proper thickness either. If you follow my instructions they should turn out just right every time! And thank you so much to my friend Genevieve who taught me this recipe so long ago. :0)
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What will you stuff in your sopapillas? Subscribe now to receive your free copy of Sopapilla Fiesta! today with six recipe combinations of stuffings and chili sauces. Bonus dessert recipe included!
Sopapillas
Prep
Cook
Total
Yield 12 sopapillas
Puffy, golden and hollow, Sopapillas are the hallmark of New Mexican food. Their crispy yet soft texture is delicious and is simply amazing when drizzled with honey, or stuffed with a delicious hearty filling.
Ingredients
- 4 cups flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons vegetable oil + 2 2/1 cups for frying (shortening or lard can be used instead of vegetable oil)
- 1 1/3 cups warm water
Instructions
- In a large mixing bowl whisk the flour, baking powder, salt and sugar together. Create a small depression in the center and pour in 2 tablespoons of vegetable oil. Whisk the oil around in the dry ingredients until little clumps form.
- Gently pour warm water into the bowl and stir with a wooden spoon just until the dough just comes together. Dump the dough out onto a clean work surface and continue to knead the dough by hand until it becomes smooth. Divide the dough in half, and seal each half in a zipper-lock bag while you proceed with step 3.
- Heat frying oil in a stove-top dutch oven or a heavy-duty frying pan to around 350 to 375 degrees. The oil should be at least 2 inches deep. When the oil comes to temperature remove a bag from one portion of dough and roll the dough to a thickness of 1/8 inch. Using a pizza cutter, cut the dough into squares approximately 4 X 4 for a nice restaurant look. (You can also fry up the extra triangles that are left if you like.)
- Place a sheet of plastic wrap over the rolled and cut dough; it's very important the dough stay moist and not dry out while you fry each piece, or it won't puff. Gently lift up one square of dough and slide it into the hot oil. It should begin to puff up within about 5-10 seconds. Use a large spoon or tongs to carefully splash oil over the top until the underside is golden brown, about 30 - 60 seconds.
- Flip and fry the other side until both sides are light golden brown. Remove from oil and place in a large bowl lined with paper towels. Repeat with the remaining dough. Serve immediately with honey or stuffing and chile sauce.
Courses Side
Cuisine New Mexican
Free ebook for all Subscribers!
What will you stuff in your sopapillas? Subscribe now to receive your free copy of Sopapilla Fiesta! today with six recipe combinations of stuffings and chili sauces. Bonus dessert recipe included!
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