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Sopapillas are a delicious fried dough from New Mexico. They are perfectly fried puffed dough and traditionally served with a drizzle of honey or a combination of cinnamon and sugar.
I absolutely love all types of Mexican food. Everything from conchas, beef birria to carne asada tacos. New Mexico’s Mexican food is in its own category.
I went to New Mexico a few years ago and had a transcendent experience in Taos and Santa Fe–two cities that are truly magical. One of my favorite things I ate the entire trip were Sopapillas. I had them both in sweet context and savory (and I ate them alongside a plate of Chilaquiles).
Ingredients You’ll Need for a Sopapillas
- All-purpose flour.
- Baking powder. This is going to activate and make these nice and fluffy and light.
- Granulated sugar. Adding a touch of sweetness and crispness to the dough.
- Kosher salt. With everything sweet, we need a hint of savory.
- Honey. This is going to go inside the dough, as well as on the outside when serving.
- Milk. Whole milk gives this dough a super soft and delicious texture.
For the rest of the ingredients, please see the recipe index card below!
How to Make Sopapillas
- Whisk together the dry ingredients. Weโre using all-purpose flour, baking powder, sugar and salt.
- Make a well in the flour mixture. Then pour in the honey and milk. Stir until a dough forms. Rest the dough for 20 minutes.
- Roll out the dough so that itโs 1/8-inch thick. Cut the dough into squares.
- Heat the oil further to 375 degrees F. Drop the squares of dough into the hot oil.
- Fry for 1 minute. Flip and fry on the other side until lightly golden brown.
- Transfer to paper towels to drain. And then serve immediately.
How to Serve Sopapillas
- Honey. I love to serve them with a drizzle of honey.
- Cinnamon and Sugar. I’ve also had them dusted in a combination of cinnamon and sugar.
- Savory options: Serve them along the side with mole or enchiladas.
Recipe Tip
Test a single sopapilla. I always do a test to make sure the oil is the right temperature. If the first one doesn’t puff up, it means it’s not rolled thin enough. A simple fix with the rest of them!
Recipe FAQs
If you’re serving them in a sweet context, I love mixing together a few tablespoons of granulated sugar with two teaspoons ground cinnamon and dusting them with this mixture right when they come out of the oil. OR you can serve them in a savory context alongside these Vegetarian Black Bean Enchiladas or Beef Tacos.
This recipe most notably has zero shortening. I tried a recipe with shortening and I didn’t love it; I found that it lacked flavor and I frankly NEVER cook with shortening if I don’t have to. Instead, I swapped in milk vs. water and found that it was delicious this way.
More Latin-Inspired Desserts
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Sopapillas Recipe
Equipment
- 1 cast iron skillet or medium pot
- 1 spider or strainer to help remove the sopapillas from the oil
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 tablespoon honey
- 3/4 cup whole milk
- Canola oil, peanut oil or lard, for frying
Instructions
To Make the Dough:
- In a large bowl, whisk together the flour, baking powder, sugar and salt. Next, create a well in the center of the dry ingredients and pour in the honey and whole milk.
- Using a spoon or your hands, mix the dough together until it forms a sticky mass. Cover the bowl with a clean kitchen towel and allow the dough to rest for about 20 minutes.
To Fry the Sopapillas:
- I know frying this is a bit of a bummer but Iโll say that with these itโs needed and worth it. In a cast iron skillet (or medium pot), add enough oil so it reaches 3-inches up the sides of the skillet/pot. Heat up your oil to around 300 degrees. (Right before we fry them off, weโll heat it up even further.)
- Lightly flour your work surface and rolling pin. If the dough is at all sticky (it shouldnโt be after it rested) feel free to sprinkle it with a bit of flour so it doesnโt adhere to the surface.
- Dump the dough onto the counter and roll the dough into a thin (1/8-inch thick) square. (It doesnโt have to be a perfect square either, just do your best.) Cut the sopapillas into 4 x 3-inch rectangles. Again, the measurements donโt have to be exact, you can definitely eyeball this.
- Before you fry them up, be sure to get your honey ready. Line a baking sheet or plate with a few layers of paper towels or clean kitchen towel. Heat the oil up again to 375 degrees F.
- Drop the sopapillas in the hot oil, frying two to three at a time, for about a minute, flipping them over at the halfway point. (If they donโt puff up, theyโll still be tasty! But it may mean the dough isnโt rolled thin enough.)
- They should be lightly golden brownโnot too crispy. Transfer them to the bed of paper towels to drain. Repeat with the remaining sopapillas.
- These taste best straight from the fryer to a plate to being consumed but if you want, you can keep the sopapillas warm in an 200 degree pre-heated oven while you fry up the rest.
- Serve them alongside some honey and apricot preserves.
Notes
- Test a single sopapilla. I always do a test to make sure the oil is the right temperature. If the first one doesn’t puff up, it means it’s not rolled thin enough. A simple fix with the rest of them!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post was originally posted on May 13, 2015 but has since been republished with new photos and copy.
Would it be possible to make a taco shell instead of it being a sopapillo? I was just wondering! Thank you ๐
trying this now, as i read through the comments wondering if you forgot to add butter to the blog?