Sopapillas are a New Mexico specialty of deep-fried dough puffs eaten hot and spread with honey (or stuffed with your favorite taco fillings). And they’re easy to make. What’s not not to love? michele_corum says you can use any typical biscuit recipe, allow the dough to sit for at least 30 minutes, roll 1/8-inch think, and cut into long thin rectangles to fry. As an alternative, lilygirl offers this quick recipe for flour tortilla dough, which doubles well for sopapillas:

4 cups flour
4 tsp. baking powder
1 1/2 tsp. salt

4 Tbsp. vegetable oil or melted lard

1 1/2 cups hot water
vegetable oil for frying

Mix flour, baking powder, salt, vegetable oil or lard, and hot water together using your hands to form dough. If dough is too dry, add a little oil to your hands during kneading. Roll out thin rounds as for tortillas, and prick holes evenly across each with a fork. Cut each round into 4 or 6 wedges. Fry the wedges in hot oil, turning when their undersides are golden brown. Sprinkle with cinnamon sugar if you like.

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