New Mexican Sopapillas Recipe – State of Dinner (2024)

FAQs

What are Mexican sopapillas made of? ›

Sopapilla Ingredients

Flour: This sopapilla recipe starts with all-purpose flour. Shortening: Shortening, not butter, ensures perfectly soft and fluffy sopapillas. Baking powder: Baking powder acts as a leavener, which makes the dough rise. Salt: A pinch of salt enhances the overall flavor of the sopapillas.

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!

There are a few stories attributed to the name of the pastries. It is thought to come from the Spanish word “sopaipa,” which is used to refer to sweetened fried dough, or from the word “xopaipa,” which means bread soaked in oil. Sopapillas are popular in Chile, Argentina and Uruguay. They can be eaten salty or sweet.

Remove the sopapillas from the oil with a slotted spoon or spatula and place on a plate lined with paper towels. Sprinkle with with cinnamon and sugar, then serve hot with honey. Serve warm.

Sopapillas are made from a deep fried dough that was introduced to Mexico and South America by the Spanish during the Columbian exchange. Throughout Spain, the sopapilla recipe varies.

noun. , Mexican Cooking. , plural so·pai·pil·las [soh-pahy-, pee, -, uh, z, saw-pahy-, pee, -yahs]. a small pastry made of deep-fried yeast dough and usually dipped in honey.

Morrison's Sopaipilla Mix offers the authenticity of a Mexican Dessert Treat at home. Since 1886, we have been milling our own flour to deliver superior quality and delicious Morrison's Sopaipilla Mix. Morrison's Sopaipilla Mix offers the authenticity of a Mexican Dessert Treat at home.

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart. If you want a flaky thin and crispy pastry that's not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

Sopapillas vs Buñuelos: A sopapilla (soap/pah/pee/ya) is soft, sweet dough (made with flour), flash-fried to puff up into a pillow and drizzled with honey when served hot. A buñuelo (boon/whale/oh) is the same dough, deep fried to a flaky crispness, dredged in sugar and cinnamon, and usually served cool.

Sopaipillas served alongside entrees at Rancho de Chimayó. Sopaipas, pieces of dough fried with olive oil, originated in southern Spain, especially in Moorish communities.

What does sopapilla mean in Spanish? ›

A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus.

The memory of your first bite of the warm little pillows of fried dough topped with sweet caramel colored honey that we call Sopapillas. There are many theories as to how the Sopapilla or "Soup Catcher" came to find a home in Southwestern cuisine and more specifically in New Mexico.

Sopapillas are best eaten right after they're fried, but you can store leftover sopapillas in a large container with a lid without any garnish. To reheat them, place them on a baking sheet in an oven preheated to 250 F for 7 to 10 minutes.

Sopapillas are fried scones or fried dough, a famous Mexican street food.

You can use honey with fruits in a few ways. One is to simply drizzle it in a light glace over the tip of something like a ripe strawberry or a sliced pear. You can also pour some on the side to dip various fruits in. If you want to try something more unique, there's a combination that involves honey with some heat.

Sopapillas in Mexico

These fried treats are more popular in the northern states of Mexico, like Chihuahua, Sonora, Sinaloa, and other neighboring states. They are made at home as a quick treat to enjoy with the afternoon coffee, for those days when people don't have sweet bread or cookies on hand.

But, sopapillas (little pillows) are, as the name implies, of Spanish origin, so they are found in Argentina, Chile, Peru, Bolivia, Uruguay, Northern Mexico, Texas, Coloroado and New Mexico. Some are served coated in cinnamon and sugar, some are served with honey on the side.

A sopapilla is often served as dessert, topped with honey, powdered sugar, or cinnamon sugar, however, they can also be served savory style and stuffed with meats and cheeses. Sopaipillas look really similar to French beignets and taste similar to American donuts.