Recipe courtesy of Tomasita's Restaurant
Sopapilla
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- Level: Intermediate
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1777
- Total Fat
- 176 g
- Saturated Fat
- 13 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 539 mg
- Level: Intermediate
- Total: 17 min
- Prep: 15 min
- Cook: 2 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 1777
- Total Fat
- 176 g
- Saturated Fat
- 13 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 539 mg
Ingredients
Directions
- Serving suggestions: honey, or beans, taco meat and pork, or New Mexican chili and cheese
- Mix the flour, baking powder and salt very well. Then add in the shortening and mix until well combined. Add 1 1/2 to 2 cups water and knead until you have a nice dough.
- With a rolling pin, roll out the dough to a 1/4-inch to 1/3-inch thickness and cut 4 to 5-inch squares or triangles of dough.
- Heat the oil in a large pan to 375 degrees F.
- Put the dough squares into the oil and carefully splash the tops, which will make the squares puff up. Flip and do this on the other side, until golden brown, about 1 minute per side.
- Eat warm with honey or make a stuffed sopapilla with beans, taco meat or pork, or smother with New Mexico chili and cheese and enjoy.
