Sopapillas Recipe

Ingredients:

4 cups all-purpose flour

2 teaspoons baking powder

2 teaspoon salt

4 tablespoons shortening

1 ½ cups warm milk

2 quarts oil for frying

For Stuffed:

Beans

Cheese

Green chile

Ground beef

Instructions:

Step 1

In a large bowl, stir together flour, baking powder, salt and shortening.

Stir in milk; mix then nead the dough till study and smooth.

Cover and let stand for 20 minutes.

Step 2

Roll out on floured board until 1/8 to 1/4 inch thick.

Stuffed with beans, cheese, green Chile, and ground beef

Cut into 3 inch squares.

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Fry until golden brown on both sides.

Drain on paper towels and serve hot.

Notes & Cooking tips

A way you can add flavor to the dough is to use cinnamon tea instead of water. To make the cinnamon tea, place ⅓ of a cinnamon stick and one cup of water in a small saucepan and gently simmer for 15 minutes. Use this tea to form the dough (you might have some tea leftover).

You can also sweeten the above-mentioned tea by adding a small piece of Piloncillo to it. If you decide to do this, the dough will acquire a light brown color from the Piloncillo.

You can keep the already-fried sopaipillas warm in a warm oven at 200ºF. This is a good option if you have a lot of sopapillas left to fry and want to make sure the cooked ones stay warm.

In case you want your sopaipillas a bit lighter and thinner, divide the dough into 32 pieces, instead of 16. The cooking process will take about 1-2 minutes less, and the texture of the sopapillas will be lighter and crunchier.

Making sopaipillas in advance: You can make the dough one day in advance and store it in your fridge. Make sure you bring it to room temperature when you’re ready to roll out the dough and form the sopapillas.

Frequently Asked Questions:

What is the purpose of letting the dough stand for 20 minutes?

Allowing the dough to rest helps relax the gluten, making it easier to roll out and creating a lighter texture in the sopapillas.

Can I use a different type of flour for sopapillas?

While all-purpose flour is traditional, you can experiment with alternatives like whole wheat flour or a mix of flours for a unique flavor.

How thin should I roll out the dough?

Aim for a thickness between 1/8 to 1/4 inch when rolling out the dough.

This ensures the sopapillas puff up while frying.

What are common stuffing options for sopapillas?

You can stuff sopapillas with a variety of ingredients such as beans, cheese, green chile, or ground beef.

Experiment with different combinations to suit your taste.

Can I make the dough ahead of time?

Yes, you can prepare the sopapilla dough in advance.

Cover the dough and refrigerate it, then bring it back to room temperature before rolling and frying.

Why do sopapillas puff up during frying?

The leavening agents like baking powder in the dough cause the sopapillas to puff up when they come in contact with the hot oil.

What type of oil is best for frying sopapillas?

Use an oil with a high smoke point, such as vegetable oil or canola oil, for frying sopapillas.

Make sure the oil is heated to 375 degrees F (190 degrees C).

How do I prevent the sopapillas from becoming greasy?

Ensure the oil is at the correct temperature, and after frying, drain the sopapillas on paper towels to absorb excess oil.

Can I bake sopapillas instead of frying?

While frying gives the traditional texture, you can bake sopapillas in the oven at 375 degrees F until golden brown.

What’s the best way to serve sopapillas?

Serve sopapillas hot and fresh. They are often dusted with powdered sugar, and you can enjoy them with honey, syrup, or a drizzle of chocolate for added sweetness.