Sopaipillas

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Preparation info

  • Difficulty

    Medium

  • Makes

    20

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Instead of flour tortillas, mi mamá sometimes made sopaipillas. She would make round flour tortillas and cut each tortilla in fourths, then fry them. She would make them really crispy, similar to a flatbread deep fried to a golden brown. My favorite way to eat them is with savory toppings—refried beans, cheese, and some homemade salsa. Mi mamá, however, would sprinkle them with sugar or drizzle miel virgen (honey) all over them. She usually had them for dessert but on that rare occasion where there might be some leftover, she would have them with her morning cafecito. I can still see her sitting there in her kitchen drizzling miel and nodding her head in approval.

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons shortening
  • ¾ cup warm water
  • 1 to 2 cups canola oil for frying
  • Cinnamon-sugar (1 teaspoon ground cinnamon mixed with ¼ cup sugar)
  • Honey

Method

In a large bowl, sift together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together.

Divide dough into 5 pieces. Roll out each piece of dough on lightly floured board into an 8-inch diameter circle. Cut each circle into 4 wedges.

Heat oil in a deep frying pan. Add a few of the tortilla wedges at a time. The wedges will puff up. Turn once so they will puff evenly on both sides; then turn back to brown on both sides.

Drain on paper towels. While warm, coat each sopaipilla with cinnamon-sugar mixture. Serve with honey.