If you’ve never had Sopapillas before, you are in for a treat when you try these delicious fried pastries.
Is A Sopapilla Healthy?How To Achieve Perfectly Puffed SopapillasFAQs & TipsServing SuggestionsSopapillas
I fondly remember the first time I had a sopapilla. I was in 4th grade in El Paso, Texas. I had recently moved from New York and was just starting my exploration of Mexican and Tex-Mex food. Some parents came into our class, and they made sopapillas for us. They were light, fluffy, and sticky-sweet, and I fell in love with this pastry immediately.
Sopapillas have a rich history dating back hundreds of years. They were thought to have originated in Spain and made their way to South America with the Spanish during the Columbian Exchange. The New Mexican version we know today also originates from indigenous tribes, who created a similar fry bread to stretch limited food rations as they were forced to relocate to reservations.
This delicious New Mexican pastry can be served as a savory snack (stuffed with cheese or meat fillings) or sweet treat. Sopapillas are also the perfect ending to any Mexican or Tex-Mex meal. The best way to eat one is to poke a hole in the puffiest spot and pour in some honey. That’s how I was taught to eat sopapillas, and though I’m standing by it, a dusting of powdered or cinnamon sugar is also delicious.
Is A Sopapilla Healthy?
This is not a healthy recipe, as you are eating fried dough. Fried food is rarely healthy, and a deep-fried sweet dessert is no different. But everyone deserves a treat now and then, so enjoy these sopapillas in moderation and perhaps balance out the indulgence with a healthy meal beforehand. While this recipe is not gluten-free, you can try switching to GF all-purpose flour.
How To Achieve Perfectly Puffed Sopapillas
The first thing to remember is not to over-knead the dough. You just want to ensure there is no dry flour. Letting the dough rest for 20 minutes is crucial to getting that pillowy effect that makes sopapillas the delicious treat they are. Resting the dough provides the necessary hydration for puffing. If you try to fry them right away, you will end up with flat, dense pastries, not puffed-up sopapillas.
Make sure to flour your work surface before rolling the dough thin. Getting them thin is crucial; otherwise, they will not puff up. Use a deep pan or pot to avoid splatters. The color you want on your fried sopapillas is light golden, not crispy and brown. Remove the sopapillas from the oil with a slotted spoon and place on folded paper towels to drain.
FAQs & Tips
Leftover sopapillas will last up to 2 days at room temperature. You can also freeze cooled sopapillas in freezer-safe containers or bags for up to 2 months. Defrost them overnight in the refrigerator before baking in a 300°F oven for 3 minutes. Then, turn and continue baking for another 3 to 4 minutes, until warmed through. You can also reheat them in an air fryer.
You can make the dough in advance and freeze it in a freezer bag or container for up to 3 months. Thaw frozen dough overnight in the refrigerator, then let it come to room temperature on the counter, before continuing with steps 5 through 9.
The oil should be between 375°F and 400°F for the best results. If you don’t have a frying thermometer, I recommend testing one sopapilla in the hot oil to ensure it puffs up properly. If so, you know the oil is ready. If it doesn’t, let it heat up for a few more minutes, and then test again with another pastry.
Serving Suggestions
Aside from serving them with honey, cinnamon, and powdered sugar, you can also put out a bowl of your favorite jam or Strawberry Sauce. Sopapillas are the perfect ending to a meal of Mexican Street Corn Pasta Salad, Chicken Enchilada Casserole, Shrimp Tacos, or Air-Fryer Nachos. You can serve them after enjoying a nice Mexican Chopped Salad or some delicious Chile Verde.
Sopapillas
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