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Top Rated Sopapilla Recipes
Sometimes referred to as the Navajo taco, sopaipillas originated in the southwestern state of Arizona. As a dessert sopaipillas are topped with sugar, cinnamon and even honey. Recipe courtesy of The Tortilla Channel, provided by My Recipe Magic
New Mexican Sopaipillas Recipe
The New Mexican Sopaipillas Recipe is common in Hispanic culture and is a favorite among many Hispanic cuisines. Sopapillas can be served salty or sweet. Sopapillas are thought to have originated in Albuquerque, New Mexico, more than 200 years ago. New Mexican sopapillas are made from Tortilla-like dough. The dough is fried until it is puffy and a small air pocket appears within the pastry. In New Mexico, Sweet Sopapillas are often covered in honey or some kind of syrup and powdered sugar.
Did you know that the word “Sopaipilla” is the diminutive of “Sopaipa”, a word that entered Spanish from the Mozarabic language of Al-Andalus?
New Mexican Sopaipillas Recipe is a delicious food that you can eat and match it with vanilla ice cream, it is so easy to prepare the first step is In a large bowl, stir together flour, baking powder, salt, and shortening. Stir in water mix until dough is smooth. Cover and let stand for 20 minutes. Then the second step Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.
What Is A Sopapilla?
If you are not aware of what this recipe is, let me explain. It&rsquos a homemade dough, fried, then lathered with butter, honey and powdered sugar. Seriously does NOT get better than this.
When my family gets together on Sundays, we almost always end up making these. They are everyone&rsquos favorite 🙂
These fried treats are more popular in the northern states of Mexico, like Chihuahua, Sonora, Sinaloa, and other neighboring states. They are made at home as a quick treat to enjoy with the afternoon coffee, for those days when people don’t have sweet bread or cookies on hand. Sopapillas/Sopaipillas are also made during the weekend as a treat for the kids.
Most of the time, the sopapilla is shaped into a triangle, but you can also find some home cooks cutting them into a half-circle, resembling a half-moon. Some people like to make the dough with anise seed or cinnamon tea (in place of the water), to give the sopapillas an extra aromatic flavor.
You can find variants of this dessert in many other Latin American countries, and even in New Mexico in the US, where it is very popular near Christmastime. Countries like Argentina, Chile, Peru, and Uruguay have a version very similar to this crispy treat, although in those South American countries they are round and with a small hole in the center. They are known as a “Torta Frita” there, but the ingredients are almost the same as those in this recipe.
Making your own Sopaipillas
For those of you that do not want to make “Buñuelos” or “Churros”, but still want to enjoy a sweet fried dessert, this is the perfect recipe! Sopapillas are easier to make, but still very satisfying. You can even use your personal flour tortilla dough recipe to make them. The sopapillas will still come out great with that method.
This is a great fried treat to make with your children. You can let them make their own shapes and creations, and you do the frying part! Regardless of how you decide to make them, these sopapillas are a delicious way to make new memories with your family.
Sopaipillas have a place at every New Mexican table. Whether they&rsquore served as a side to the entre or with the dessert course makes no matter. When it comes to Sopaipillas you can&rsquot go wrong. Follow this authentic recipe, pour some honey on em and eat them whenever you like.
&ldquo. Known affectionately sometimes as sofa pillows, these rectangular- or wedge-shaped deep-fried poofs of hot dough have a place at every traditional table. &rdquo
1 teaspoon sugar, optional
2 teaspoons vegetable oil, vegetable shortening, or lard
¼ cup milk or evaporated milk, at room temperature
½ cup lukewarm water or more as needed
Vegetable oil for deep frying
Stir together the flour, salt, baking powder, and the optional sugar in a large bowl.
Work in the oil, using clean fingers to combine. Add the milk and water, working the liquids into the flour until a sticky dough forms. Pour in a bit more water if the dough isn&rsquot sticking together as a rough shaggy mess.
Knead the dough on a lightly floured surface vigorously for 1 minute. The dough should be soft but feeling a bit sturdy and no longer sticky.
Let the dough rest, covered with a damp cloth, for 15 minutes. Divide the dough into 3 balls, cover the balls with the damp cloth, and let them rest for another 15 to 30 minutes.
Roll out each ball of dough on a lightly floured surface into a circle or rectangle approximately ¼-inch thick. If you have a tortilla roller, use it rather than a heavier rolling pin, which compacts the dough more.
Trim off any ragged edges and discard them. To avoid toughening the dough, try to avoid rerolling it. Cut each portion of dough into 4 wedges or smaller rectangles.
Heat at least 3 inches of oil in a heavy, high-sided saucepan or skillet to 400° F.
Slip 1 or 2 dough pieces into the oil. After sinking briefly, the sopaipillas should begin to balloon and rise back to the surface.
Once they start bobbing at the top, carefully spoon oil over them for the few seconds it will take until they have fully puffed. Turn them over (we like a long-handled slotted spoon for this) and cook just until they are golden. Drain.
Arrange the sopaipillas in a napkin-lined basket and serve immediately with honey. Tear a corner off your sopaipilla to let steam escape, drizzle honey through the hole into the hollow center, and enjoy.
What are sopapillas?
Sopapillas are a deep fried pastry that are very popular in New Mexico and other southwestern states, as well as different South American countries. When fried, the pastry puffs up and creates a big air pocket in the middle, making the sopapillas very pillow-like.
They’re often served as dessert and covered in cinnamon sugar or powdered sugar, and drizzled with honey.
They can also be served with savory ingredients. In savory versions, the sopapilla is sliced down the middle and stuffed with things like meats and cheese.
I’ve shared a recipe for Sopapilla Cheesecake, but it’s finally time to make some real-deal traditional sopapillas. Let’s do it!
Carne Adovada Stuffed Sopapillas
The first thing you’ll need for carne adovada stuffed sopapillas are the sopapillas themselves.
How to Make Sopapillas
They have pre-made mixes in the store, but it’s pretty simple to make them from scratch (and you get to control what goes in them).
You’ll start by combining flour, baking soda, and salt in a medium bowl. Once mixed, add in butter and water, and mix the dough with your hands until it’s smooth.
This sopapilla dough sits in the bowl and gets covered with a towel for about 20 minutes.
Once the sopapilla dough has rested, roll it out into a thin sheet, about 1/4″ thick. Use a knife or pizza cutter to cut it into small 3″ squares.
Heat 4″ of oil in a sturdy pot over medium-high heat, until temp reaches 375 degrees. Add sopapilla dough, one square at a time, until it crisps up and turns golden brown.
If your oil is hot enough, this takes about 15 seconds per side.
If your homemade sopapillas are not fluffing up (like the video above), try rolling them out to make them more thin.
Once they’re golden brown, remove them with metal tongs and place in a paper-towel lined bowl.
How to Make Carne Adovada
My favorite way to make carne adovada is in the slow cooker. You’ll cut up 2 lbs of pork shoulder or pork butt into 1″ cubes, then add them to a slow cooker. Season with salt and oregano, then add 2 cups of red chile sauce (homemade or store-bought) and stir until pork is coated.
Note: If you’re into Instant Pot cooking, I also have an Instant Pot Carne Adovada recipe you can use instead.
If you have time, it’s great to let this marinade in the fridge for 12 – 24 hours, but it still will taste great even if you don’t marinate it.
Cook in the slow cooker on low for 9 hours, until cooked through and fork tender.
Assemble Carne Adovada Stuffed Sopapillas
Now that you’ve gone through the work to make fresh, warm sopapillas, and fork-tender carne adovada, it’s time to assemble the stuffed sopapillas!
Split a sopapilla in half.
Spoon on a healthy serving of carne adovada.
Note: when I made this, I shredded the carne adovada, but you can leave it in chunks if you prefer!
Add on a couple tablespoons of shredded cheddar cheese.
Top with shredded lettuce and diced tomatoes. You can even do chopped onions, if you like them.
Then take a couple spoonfuls of the carne adovada sauce, and spoon it over the top of the sopapilla.
Then top with another couple tablespoons of cheese!
I like to turn my oven onto broil and stick the stuffed sopapillas into the oven for 1 – 2 minutes to melt the cheese. If you try this, make sure you’re using an oven-safe plate.
Can You Make Sopapillas From Tortillas?
In fact, you can! As the base of the sopapillas is similar to a tortilla you can make these fried pastries from tortillas.
They will be less doughy but that is no problem. When you take small soft tortillas cut them in triangles. You can yield 4-6 wedges from a small tortilla.
Fill a skillet or small pot with about 1-2 inches of oil and then you can follow the instructions.
Tortillas puff up when heated. This will go faster than with the dough version so stay close and turn the tortillas regularly.
Puffy Pastry Pillows
A sopapilla, for those who don’t know, is a fried bread served throughout the region settled by the Spanish. The word sopaipilla is the diminutive of sopaipa , a Spanish word from a Mozarabic language called Al-Andalus. The original Mozarabic word, Xopaipa , meant bread soaked in oil. It was derived from the Germanic word Suppa, which meant bread soaked in liquid. Obviously humans figured out long ago that frying things in fat is tasty.
Sopapillas are the standard dessert for a traditional New Mexican meal. Many restaurants in New Mexico serve them as a complimentary dessert when you order an entree, like chips and salsa. If a New Mexican restaurant does not serve sopapillas, I think less of them.
They can be stuffed with meat or calabacitas and served as an entree. When stuffing sopapillas, I highly recommend smothering them in chile verde or red chile. It doesn’t really matter what you do with a sopapilla. They are tasty whether served sweet or savory.
There are many variations on the recipe. The following recipe is from Frances Atencio of El Paragua & El Parasol.
In the process of sampling this recipe, I realized what I have been doing wrong. Sometimes my sopapillas are really puffy. Sometimes they are doughy duds. The two main variables are temperature and the thickness of the dough.
How to Make Sopapillas Without Shortening!
Most recipes I found used shortening in the dough. I’m not big on using shortening but figured this might be the exception. I ended up buying non-gmo shortening and guess what? I didn’t like them! They weren’t right. They were crispy, not puffy and lacked flavor. Luckily I found this video, which uses no shortening (yay!). I played with his recipe, adding more salt and figuring out the technique that works best. (Them puffing up is all about the temperature of the oil and the thinness of the dough.)
The milk in this recipe (most recipes use water) result in a much softer sopapilla. The version I liked from El Paragua was suuuuper soft on the inside but the exterior was awesomely crispy. These are the same. I tried to mimic their version as closely as possible since they really were the best I had all week.
I can’t wait to share my re-cap with you because New Mexico is sooo beautiful and all the food I ate (and I ate A LOT!) was so good and full of history. But for now, Sopapillas with Honey!