New Mexican Sopaipillas
User Reviews
5
New Mexican Sopaipillas
Description
This recipe produces traditional New Mexican Sopaipillas by combining flour, baking powder, salt, and shortening into a dough moistened with warm water. The dough is divided, rolled to thin circles, and cut into wedges before frying in hot canola oil. During frying, the dough wedges puff up creating hollow centers characteristic of sopaipillas. The exterior crisps to a light golden color, while the inside remains tender and airy.
Once fried, the sopaipillas are drained on paper towels to prevent greasiness. They are then dusted immediately with a mixture of cinnamon and sugar while still warm so the coating adheres properly. Honey is often drizzled or served alongside for additional sweetness. The balance of crispness, sweetness, and honey makes them a distinctive dessert or snack. Maintaining the oil temperature between 350°F and 365°F ensures proper puffing and even cooking.
These can be made ahead and kept warm in a low oven for up to an hour, but are best served fresh and hot to retain their light texture. If cooled, reheating is recommended to restore crispness without making them greasy. Proper draining and coating techniques are key to avoiding density or heaviness.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons shortening
- 3/4 cup water warm
- 1 to 2 cups canola oil for frying
Cinnamon-Sugar
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- honey
Instructions
- In a large bowl, sift together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together.
- Divide dough into 5 pieces. Roll out each piece of dough on lightly floured board into an 8-inch diameter circle. Cut each circle into 4 wedges.
- Heat oil in a deep frying pan. Add a few of the tortilla wedges at a time. The wedges will puff up. Turn once so they will puff evenly on both sides; then turn back to brown on both sides.
- Drain on paper towels. While warm, coat each sopaipilla with cinnamon-sugar mixture. Serve with honey.
Notes
- Drain fried sopaipillas on paper towels immediately to prevent excess oil and greasiness.
- Apply cinnamon-sugar coating while sopaipillas are still warm to achieve good adherence.
- Keep cooked sopaipillas warm on a baking sheet in a 200°F oven for up to one hour when not serving immediately.
- Maintain frying oil temperature between 350°F and 365°F to ensure proper puffing of the dough.
- Reheat sopaipillas gently before serving if they have cooled to restore lightness and crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 117mg | 5% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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