Ingredients
- 1 pound (about 3⅔ cups ) all-purpose flour
- 1 teaspoon kosher or coarse sea salt
- 1 teaspoon baking powder
- 4 ounces (⅔ cup) vegetable shortening, lard or unsalted butter or a combination, at room temperature
- 1¼ cups hot water
- 2 tablespoons sour cream
- Vegetable oil for frying
- ½ cup sugar for coating
- 1 teaspoon ground cinnamon for coating
- Confectioners’ sugar optional, for topping
- Honey optional, for topping
To Prepare
- Combine the flour, salt, and baking powder in a medium bowl.
- Put the fat in a large bowl and stir vigorously with your hand in a circular motion for about a minute, until it is creamed and there are no lumps. Add in the flour mixture, mixing it with the fat with your hands in circular motions, until the fat is evenly distributed throughout the flour, about a minute or two; it should resemble a fine meal.
- Distribute the water over the mixture and mix it into the flour in circular motions, scraping from the bottom and folding and kneading the dough. Add the sour cream and continue kneading. At first it will be sticky and lumpy, but as you continue to knead, it will become elastic, soft, homogenous, and springy to the touch, about 2-3 minutes. Cover with a towel and let rest for 20 minutes.
- Heat about ½-inch of oil in a large cast iron skillet or extended deep casserole over medium heat for at least 5 minutes. Place a cooling rack over a baking sheet or cover it with paper towels.
- Pinch off 16 golf-ball-sized pieces of dough and roll them into balls. Leave in the bowl, covered, as you work with one ball at a time.
- Lightly flour your work surface and your rolling pin. Roll out each ball into an approximately 8-inch round, rotating it on your work surface and rolling from the center out, adding more flour as needed. Cut into diamond or triangle shapes of about 1½
- to 2-inches; they don't have to be even or look all the same. Make a couple 2 to 3¼-inch slits in each piece.
- Test the oil by adding a piece of dough; if it bubbles all around it, it’s ready. Add 8-10 pieces of dough into the hot oil and fry anywhere from 30-40 seconds, until golden brown, flip and brown the other side for 30-40 seconds. Place on the cooling rack or paper towels to drain for a few seconds.
- Combine the sugar and cinnamon on a plate and toss with the fried tortilla pieces to coat in batches, moving them to a serving platter. Continue with the rest of the dough.
- Sopaipillas taste the best when freshly made and eaten on the spot, but are wonderful at room temperature as well. Top with confectioner’s sugar and honey, if desired. The dough can be wrapped in plastic wrap, or kept in a sealed container, for 24 hours.
Comments
2comments inSopaipillas
Roger Q Callaway
Sep 09
I grew up with sopapillas traveling with our parents to Albuquerque, Santa Fe, and the small towns of northern New Mexico. The bread served with meals was the fried, highly inflated sopapillas. Bite off a corner and put some honey from the squeeze bottle in there. I never saw sopapillas any where else. Now i find maybe i’m spelling it wrong.
Pati Jinich
Sep 28
So happy to hear you already liked sopaipillas Roger!