Sopapillas

Sopapillas

72
Xenia 0

"This is a flat bread that is easy to prepare, and is usually served with something sweet to put on top. Honey or cinnamon sugar. I prefer it with honey butter. Sometimes it can be served with guacamole or bean dips in place of traditional tortillas."

Ingredients 22 m {{adjustedServings}} servings 127 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  3. On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 72

  1. 86 Ratings

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NEWMEXICO MAN
1/2/2004

Very good recipe. I like to try different recipes. if you want them to puff up hold them under the oil in a fryer or a deep pan. and roll your masa a little thicker so they will be soft. thank you

KATRIDER750
12/9/2004

Depending on your personal preference, you can roll your masa a little thicker for a softer sopapilla. I have done round, square and triangle shaped, and I think the triangles puff up the best. If they dont puff the way you want or are lopsided, try rolling a little thinner, or immediately flipping each one seeral times once it hits the oil. It took me a few tries to get mine the way my family likes them.

IMVINTAGE
9/3/2006

These were the best sopapillas I have ever eaten! I rolled out my first one too thin (what can I say...I'm an over-achiever LOL) but then I added two balls together, rolled them out to about 1/8", cut them into thirds & turned them over continously while frying. They had HUGE air pockets in them...perfect for filling w/ honey mixed w/ just a bit of real maple syrup. FANTASTIC! I froze some of the balls on a cookie sheet & then put them in a freezer bag to pull out when wanted. Thanks Xenia!