Traditional New Mexico Sopaipilla Recipe —In New Mexico, just about every New Mexican restaurant in New Mexico serves sopaipillas at the end of a meal. Whether to add honey to, or clean up your plate, is entirely up to you. For most of us, it’s just about our favorite type of bread. Well now, you can make this age old recipe at home for your family.
Each time you make them, you’ll get better and better, and the quality will become better as well. Practice makes perfect, basically. Just like anything else.
Ready. Set. Go!
No, you don’t really have to, but this is a great recipe to keep on hand. So, next time you’re thinking about making stuffed sopapillas, you can make them pretty easily. Like I said, you’ll get better and better every time that you make them. Basically, you can over fry them or under fry them. So, there is a balance. A perfect golden brown.
Sopapilla Recipe Ingredients
- 1 1/2 cups warm water
- 1 teaspoon salt
- 4 cups flour
- 4 tablespoons shortening
- 2 teaspoons baking powder
Sopaipilla Recipe Instructions
1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
2. Make a well in the center of the dry ingredients. Add water to dry ingredients and work into the 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.