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| nutritional information (per serving) | |
|---|---|
| 259 | calories |
| 12g | Fat |
| 34g | carbohydrates |
| 3g | protein |
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| nutritional information | |
|---|---|
| Servings: 8 | |
| amount per serving | |
| calories | 259 |
| % Daily Value* | |
| 12g | 16% |
| Saturated Fat 2g | 10% |
| 3 mg | 1 % |
| 388 mg | 17% |
| 34g | 12% |
| dietary fiber 1g | 4% |
| Total sugar 11g | |
| 3g | |
| Vitamin C 0 mg | 0% |
| Calcium 77 mg | 6% |
| Iron 2 mg | 9% |
| Potassium 37 mg | 1 % |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
If you're a fan of churros, you'll likely fall in love with sopapillas (sometimes spelled sopaipillas), which are a bit like a puffy triangular version of the cinnamon-sugar dusted tubular treats. Because sopapilla dough is unsweetened, they can be enjoyed as a dessert or as a hearty meal when filled with your favorite vegetarian or meat filling. They're easy to make and only require a handful of ingredients, making this traditional sopapilla recipe a versatile addition to your culinary repertoire.
Sopapillas: Definitely new Mexican
In New Mexico, sopapillas are a favorite among locals and tourists alike. They're usually served after a spicy meal, but are also often served as street food with fillings you might find in a taco. They are believed to have come from the dough fried in olive oil called sopaipas, a Spanish dough. After all, it was the Spaniards who brought their knowledge of fried wheat dough to the Southwest when they settled there in the early 17th century.
How to make Sopapillen
Sopapilla dough is surprisingly easy to work with and requires very little handling as you would expect when making bread. The recipe is straightforward and requires little more than flour, baking powder, and fat; In this case, shortening is often used, but lard is also used.
When dipped in boiling hot oil, they instantly expand and trap air, giving them their signature pillowy texture and crispy exterior. A gentle stir in cinnamon sugar and a drizzle of honey makes them utterly irresistible.
If you haven't already gathered the ingredients to prepare a portion, we don't know what you're waiting for, because this authentic Southwestern treat is a must-try.
Tips for making Sopapillen
- Getting the oil at the right temperature (365 F) is key to making sopapilles that puff up fully. If you don't have a thermometer, you can take a small pinch of dough and drop it into the oil. If it immediately bubbles and floats to the surface, the oil is ready. The oil should never be so hot that it smokes.
- Don't mix the batter too much; It should be slightly shaggy before rolling out.
- Be sure to roll out the dough thin enough (about 1/4 inch thick) so the sopapilles cook evenly and rise.
Go on
Sopapilla dough can be stored in an airtight container in the refrigerator for up to two days or in the freezer for up to a month. Bring refrigerated or frozen dough to room temperature before baking.
“These delicious little sopapilles, fried to perfect pillows, sweet and slightly crunchy on the outside and soft and fluffy on the inside. I turned mine every minute and they were fully cooked in 4 minutes.” —Diana Rattray
1/4 Cup granulated sugar
1 teaspoon Cinammon
2 cups (240 grams) all purpose flourmore as needed
2 teaspoon baking powder
1 teaspoon fine salt
2 tablespoon lard or shortening
3/4 Cup Water, about 115 F
1 1/2 Customs vegetable oil, about 6 cups, more as needed
Honey, To serve
Gather the ingredients. Line a large plate with paper towels. Put aside.
The spruce eats / Bahareh Niati
In a medium-sized bowl, stir together the sugar and cinnamon. Put aside.
The spruce eats / Bahareh Niati
In a large bowl mix flour, baking powder and salt. Add the lard.
The spruce eats / Bahareh Niati
Pour the water slowly over the mixture. Mix the dough with your hands until it just comes together and has a shaggy, semi-smooth texture. Put aside.
The spruce eats / Bahareh Niati
In a large saucepan, heat the oil to 365F or until a small pinch of batter bubbles and floats to the surface.
The spruce eats / Bahareh Niati
While the oil is heating, shape the dough into a semi-flat circle on a floured work surface and cut into 4 equal pieces.
The spruce eats / Bahareh Niati
Roll each piece of dough into circles, 6 inches in diameter and about 1/4 inch thick.
The spruce eats / Bahareh Niati
Cut each circle into 4 equal triangles.
The spruce eats / Bahareh Niati
Fry 4 pieces at a time, turning frequently, until puffed and golden brown on both sides, 3 to 4 minutes. Drain briefly on the prepared plate.
The spruce eats / Bahareh Niati
Gently mix the still warm sopapillen into the sugar and cinnamon mixture and place on a serving plate.
Repeat until all of the batter is used up.
The spruce eats / Bahareh Niati
Drizzle with honey and serve immediately, or serve the honey as a side dish.
The spruce eats / Bahareh Niati
How to store Sopapillen
Sopapillen are best eaten right after frying, but you can store leftover sopapillen in a large lidded container without any garnish. To reheat them, place them on a baking sheet in a preheated 250 F oven for 7 to 10 minutes.
recipe variation
If you want to make this dish savory instead of sweet, let cool slightly, then carefully slice and fill with your favorite veggie or meat taco filling.
Why are my sopapills not bloating?
If your sopapills don't rise when you cook them, it's very likely that the oil isn't at the right temperature. Since adding cold batter to the oil will lower the temperature slightly, check the oil temperature before baking each batch.
