Mama’s Sopapillas
Love these heavenly bites of goodness. A hot sopapilla with honey is such a treat. My mom made these for our family growing up and I am so grateful. I was born in Clovis New Mexico and was raised on southern and Mexican food. Great combination!
Sopapillas may seem more authentically Mexican, but it is said that they originated north of the border –- in Albuquerque. The New Mexico Department of Cultural Affairs says sopapillas were introduced in the late 16th century by the conversos, Spanish settlers of Moorish extraction.
Who doesn’t love fried dough from Churros to Doughnuts, I am all about it, in moderation. Nothing about these are healthy but everyone should have a splurge now and again.
Organic Ingredients:
Mama’s Sopapilla Recipe
- 4 cups flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 tablespoons fat (lard, shortening, talo)
- 1 1/2 cups water
- Oil for deep fry ( about 2 quarts)
- Honey for drizzling over top or inside sopapilla.
Now what:
Sift flour, salt, baking powder together. Work fat until well blended with pastry blender. Add enough water to make a soft dough but not sticky. Kneed well and let stand covered for at least 1/2 an hour.
Pour about 3 inches of oil into your pot and heat to 375 degrees.
Lightly flour your board or counter. Uncover and start to roll dough into a flat sheet about 1/8 inch thick. Cut into 3″ squares and cover. Sometimes, it is easier to roll the dough to the right thickness once the square is cut. Keep dough covered as much as possible.
Fry until golden brown on both sides. I find the sopapillas puff better when I continue to spoon the hot oil over dough while it’s puffing. When it is completely puffed, turn over and brown on the other side. Drain on paper towels and serve hot with honey.
I grew up on these amazing puffed jewels that were served with El Monterey Enchiladas. Take a bite off the corner and drizzle honey on the inside. So good! I love my New Mexico heritage. Love it!
