Sopapilla Recipe
From https://iamnm.com/recipe-for-traditional-new-mexico-sopaipillas/
If you’re New Mexican, then you love sopapillas like they’re your family. Most of the time, we just go to our favorite local New Mexican food joint to buy them after a nice dinner. Now you can make these puffy New Mexican favorites at home, with this simple sopapilla recipe. These deep-fried delights are bound to satisfy your taste buds with their irresistible combination of a crunchy exterior and delectable fillings.
Sopapillas are a beloved New Mexican treat that offers a myriad of variations. Whether enjoyed as a dessert or an entree, sweet or savory, the classic sopapilla is most commonly enjoyed as a delectable pastry. This indulgent dessert serves as the perfect conclusion to a hearty Mexican meal, complementing the bold flavors of traditional dishes. Some say that they are originating from Albuquerque, New Mexico over 200 years ago, sopapillas have become a staple in Hispanic cuisine. The etymology of the name traces back to the Spanish word “sopaipa,” denoting sweetened fried dough, or “xopaipa,” referring to bread soaked in oil.
Others argue that they were invented by the Spanish and developed in countries like Chile, Argentina, and Uruguay. There they can be relished either as a sweet treat, dipped in chancaca and cinnamon, or as a savory snack paired with ketchup or mustard.
In New Mexico, sopapillas are crafted from a tortilla-like dough, fried until golden and puffy, creating a delicate air pocket within. Sweet sopapillas are commonly drizzled with honey or syrup and dusted with powdered sugar. Alternatively, stuffed sopapillas are a local favorite, filled with a medley of ingredients such as refried beans, cheese, peppers, and meat.
Found in almost every New Mexican-style and Tex-Mex eatery, sopapillas have become a beloved fixture in the culinary landscape. While not traditionally a part of Mexican cuisine, sopapillas share similarities with the Mexican dessert buñuelo.
With endless possibilities for customization, whether adorned with savory fillings or sweet toppings like honey and sugar, sopapillas promise to delight your palate with every bite.
Yield: 4 dozen medium sopapillas
Temperature: High
Sopapilla Recipe Ingredients
- 4 cups Blue Bird flour for best results, or any white flour will work
- 4 tablespoons shortening
- 2 teaspoons baking powder
- 1 1/2 cups warm water
- 1 teaspoon salt
Sopapilla Recipe Instructions
1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
2. Make a well in center of dry ingredients. Add water to dry ingredients and work into dough.
3. Knead dough until smooth, cover, and set aside for 20 minutes.
4. Heat 2 inches of shortening in a heavy pan at medium-high heat.
5. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If shortening is hot enough, the sopaipillas will puff and become hollow shortly after being placed in the shortening.) If you can’t get them to rise, try spooning the hot oil over the top of them. (That’s a trick that most people don’t know; works every time)
6. Drain sopapillas on absorbent towels.