This is a flat bread that is easy to prepare, and is usually served with something sweet to put on top. Honey or cinnamon sugar. I prefer it with honey butter. Sometimes it can be served with guacamole or bean dips in place of traditional tortillas.

Xenia
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside.

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  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).

  • On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

127.4 calories; 2.2 g protein; 16.1 g carbohydrates; 0 mg cholesterol; 254.1 mg sodium. Full Nutrition

Reviews (85)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2004
Depending on your personal preference, you can roll your masa a little thicker for a softer sopapilla. I have done round, square and triangle shaped, and I think the triangles puff up the best. If they dont puff the way you want or are lopsided, try rolling a little thinner, or immediately flipping each one seeral times once it hits the oil. It took me a few tries to get mine the way my family likes them. Read More
(103)

Most helpful critical review

Rating: 3 stars
01/03/2004
Very good recipe. I like to try different recipes. if you want them to puff up hold them under the oil in a fryer or a deep pan. and roll your masa a little thicker so they will be soft. thank you Read More
(170)
102 Ratings
  • 5 star values: 67
  • 4 star values: 27
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 3
Rating: 3 stars
01/02/2004
Very good recipe. I like to try different recipes. if you want them to puff up hold them under the oil in a fryer or a deep pan. and roll your masa a little thicker so they will be soft. thank you Read More
(170)
Rating: 5 stars
12/09/2004
Depending on your personal preference, you can roll your masa a little thicker for a softer sopapilla. I have done round, square and triangle shaped, and I think the triangles puff up the best. If they dont puff the way you want or are lopsided, try rolling a little thinner, or immediately flipping each one seeral times once it hits the oil. It took me a few tries to get mine the way my family likes them. Read More
(103)
Rating: 5 stars
09/03/2006
These were the best sopapillas I have ever eaten! I rolled out my first one too thin (what can I say...I'm an over-achiever LOL) but then I added two balls together rolled them out to about 1/8" cut them into thirds & turned them over continously while frying. They had HUGE air pockets in them...perfect for filling w/ honey mixed w/ just a bit of real maple syrup. FANTASTIC! I froze some of the balls on a cookie sheet & then put them in a freezer bag to pull out when wanted. Thanks Xenia! Read More
(79)
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Rating: 4 stars
06/15/2007
Update: I think the secret is in how hot the oil is. I have been trying and trying to get puffy sopapillas. I finally settled on heating the oil about 10 min. before frying them. They puff a little bit now so I guess that is as good as it gets! Original review: My sopapillas always turn out flat and don't puff. Anyone have any suggestions? I am still looking for that amazing sopapilla recipe that makes PUFFS. Read More
(43)
Rating: 5 stars
03/19/2005
mmm came out pretty darn good! I've been looking for a Sopapilla recipe for a few months now. My favortie Mexican returant used to serve these nice puffy ones but have since changed them to something totally different. For the longest time I havent been able to duplicate them at home. This is the closest I've gotten! The key is to make sure your oil is hot enough to get them to puff just right! I also made a dipping sauce for them simialr to what I had at my favorite Mexican resturant. I mixed water and some powdered sugar let is simmer for a few minutes and then turn off the heat and add a few tablespoons of butter. Let me tell you this is EXACTLY what Ive been searching for...THANKS A TON! Read More
(36)
Rating: 4 stars
09/25/2006
These were tasty...like elephant ears. If you cut the rolled dough into triangles as instructed they turn out quite small and makes the process more time-consuming so I sliced them in half instead. Also these need to be eaten right away. I made them for a party and made the mistake of storing them in an air-tight container. By the time they were served they had flattened and lost their crispiness. They initially had bubbled up nicely (make sure your oil is very hot.) But the samples my husband got right out of the pan were a hit! I'll make again when I have the time. Read More
(20)
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Rating: 5 stars
05/13/2009
These are just like restaurant quality sopapillas! I couldn't believe how easy they were to make! I just sifted the ingredients into my mixer bowl cut in the shortening and then used the dough hook while adding the water. I had to add maybe an extra Tbsp or two of water. I made the mix into 8 balls then rolled them and cut into quarters. I fried them in about 3 inches of oil that was exactly 375 degrees and they turned out fantastic! Super puffy and light! Read More
(18)
Rating: 5 stars
10/21/2003
These were a breeze to make and my family LOVED them! Read More
(17)
Rating: 5 stars
10/27/2007
Very delicious and plenty of them. I read some of the reviews regarding an issue with them coming out flat. The first few I made were flat but I added more oil and that seemed to do the trick. Read More
(17)