Sopapillas

If you’re a fan of churros, you’ll likely fall in love with sopapillas (sometimes spelled sopaipillas) which are a little like a puffed-up triangular version of the cinnamon sugar-dusted tubular treats. Because sopapilla dough is unsweetened, they can be enjoyed as a dessert or as a savory meal when stuffed with your favorite vegetarian or meat filling. They’re easy to make and require just a handful of ingredients, making this traditional sopapilla recipe a versatile addition to your culinary repertoire.

Sopapillas: Distinctly New Mexican

In New Mexico, sopapillas are a sweet beloved by locals and tourists alike. They are typically served after a spicy meal, but they’re also often served as street food with fillings that you might find in a taco. It’s believed that they originate from the Spanish olive oil fried dough called sopaipas. After all, it’s the Spanish who brought their knowledge of fried wheat dough to the Southwest when they settled there in the early 17th century. 

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How to Make Sopapillas

Sopapilla dough is surprisingly easy to work with and requires very little handling like you might expect when making bread. The recipe is straightforward and doesn’t call for much more than flour, baking powder, and a fat; in this case, shortening but lard is also widely used.

When submerged in piping hot oil, they immediately expand, creating air pockets that give them their signature pillowy texture and crispy exterior. A gentle tumble in cinnamon sugar and a drizzle of honey makes them absolutely irresistible.

If you’re not already gathering the ingredients to make a batch for yourself, we’re not sure what you’re waiting for as this authentic Southwest treat is a must-try.

Tips for Making Sopapillas

• The right temperature oil (365 F) is key to making sopapillas that puff up completely. If you don’t have a thermometer, you can take a small pinch of dough and place it in the oil. If it immediately bubbles and floats to the surface, the oil is ready. The oil should never be so hot that it is smoking.
• Don’t overmix the dough; it should be slightly shaggy before rolling out.
• Make sure to roll the dough out thin enough (approximately 1/4 inch thick) so that the sopapillas fry and puff evenly.

Make Ahead

Sopapilla dough can be stored in the refrigerator, wrapped air-tight, for up to two days or in the freezer for up to one month. Bring refrigerated or frozen dough to room temperature before cooking.