Sopapilla Recipe

Fun story, when I was pregnant the first time I was nauseous for roughly the first five and a half months. It wasn’t fun. One day I woke up with an intense craving for sopapillas, so I went out for lunch with my mom and future mother in law. I asked the incredibly kind waitress for extra sopapillas and she delivered. I explained that it was the first time food tasted good in months, and she brought me more. When we paid the check, she brought me a to go box filled with even more sopapillas! I burst into tears, because I was so touched, and because pregnancy hormones are fun.

Unless you are from New Mexico, you might not know what a sopapilla is. My spell checker has apparently never heard of them either. Well guys, I’m about to blow your mind. This recipe is insanely easy to make, and sopapillas are so versatile you could eat them for breakfast, lunch, dinner, or dessert. Sopapillas are puffy fried dough. Think funnel cake but not necessarily sweet and puffier. Or a Chalupa shell but again, puffier. The word, sopapilla, roughly translates to “little pillow”, so, puffy. 😉

Ingredients 

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 3/4 cup warm water
  • vegetable oil for frying

Instructions

  1. Mix the dry ingredients.
  2. Add the oil and water.
  3. Mix with a fork or your hands until the dough is uniform. It should be wet enough to not flake apart, but dry enough to not stick to your hands. IMG_1846
  4. Cover the dough and leave it to set for at least one hour. *In my experience, the longer I leave my dough alone, the better it puffs up when frying. I tend to make my dough in the morning, put it in the fridge, and fry it up for dinner.*
  5. Heat up your oil for frying. The deeper the oil, the puffier the sopapilla, so use a deep fryer, or the deepest frying pan you have.
  6. While the oil is heating, it’s time to roll out your sopapillas. Flour your surface, and grab a small (like 1 inch in diameter) ball of the dough. Roll it in the flour a little bit to make it easier to roll out.
  7. Roll it out nice and thin, about 1/8 of an inch.
  8. When your oil is ready (375°F) fry those puppies up. I find it works best to fry one at a time. IMG_1853

Sopapillas are best eaten immediately, not that you’re going to want to wait. And they really are super versatile! Because they are essentially little pillows of fried dough, they are great for stuffing! So stuff them with eggs, hash browns and bacon for breakfast, or beans, rice and meat for lunch or dinner. Pair them with some vanilla ice cream and cinnamon sugar and you’ve got dessert. Or just drizzle some honey on them.

Enjoy! IMG_1859

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