Sopapilla Recipe | I am New Mexico

Sopapilla Recipe

Sopapilla Recipe

(April 24, 2016)—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. For some of us that don’t know how to make sopapillas, the restaurant is the only place you’ll be able to get them. There are even some of us that can’t get them at our local restaurants. Now you can make these puffy New Mexican favorites at home, with this simple sopapilla recipe.

Sopapilla Recipe

New Mexico Sopapilla Recipe / Photo: I am New Mexico

Yield: 4 dozen medium sopaipillas 
Temperature: High

Sopapilla Recipe Ingredients

  • 4 cups Blue Bird flour
  • 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 sopaipillas on absorbent towels.

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