Sopapilla Recipe: How to Make a Dozen Sopapilla

Sopapilla are a pleasant Mexican food delicacy. Affordable, and easy, they make an excellent, and authentic finishing touch, to any meal. In my family, I've always enjoyed eating them with a coating of honey/butter on the inside while still hot. Soon, not a sopapilla will get by that you're not getting on the outside of. Allow yourself around ½ hour to a full sixty minutes of cooking time. Enjoy my sopapilla recipe!

Ingredients needed to make a dozen sopapilla recipe:

3/4 cup unbleached flour

½ teaspoon baking powder

¼ teaspoon salt

1 to 1 ½ tablespoon of shortening or lard

¼ to ½ cup of water, maximum

For this recipe, you'll also need a nice flat rolling surface, rolling pin, plenty of extra flour for surfaces/equipment, and a deep-fryer at around 375°F / 190 - 191°C.

Steps taken to make a dozen sopapilla recipe:

Mix all of your dry ingredients into a large bowl. Place a "well" in the center of the dry ingredients mix. Next, "cut" the shortening/lard into the dry ingredients with a fork, pastry cutter, or even by hand. Now, tablespoon by tablespoon, add your water and mix, until the dough is just soft, and not sticky. The cook might now wish to dry their hands thoroughly. Too much water, too fast, will ruin this sopapilla recipe. Take your time.

With well-floured hands, knead the dough in a four-fold manner, for five minutes. Prepare for the next phase by flouring the rolling surface and rolling pin now. Break the dough into three separate pieces. Let them rest as smooth balls, lightly damp, for ten minutes. Tell her to stop trying to nibble on dough balls while there's cooking going on. Roll out dough balls onto a well-floured surface by rolling from the center, and spinning the dough ball a little more on each turn. "Eyeball" your dough for consistent roundness. Perfection is not necessary...and imperfection can be tasty! So make a few mistakes.

By now, you've rolled out the three separate, raw dough tortillas. Cut each of them, one at a time, into quarters. With plenty of flouring and wax paper, they're easily stacked. Set up a plate or tray lined with paper towels, or ideally a rack, to lay fresh-fried sopapilla upon. Lightly deep-fry one or two sopapilla at a time. Just let them lay in the heated feep fryer oil long enough to begin to get puffy, and then flip. A few seconds on the flip-side, and it's scoop - a - doop and onto the tray. All 12 shouldn't take more that ten or fifteen minutes, max.

On the very first sopapilla made, bite a corner open, stuff some honey-butter in, and eat the heck outta your new favorite, high-carb, Mexican food recipe: Sopapilla!

Recipe source:

Personal experience