Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

I got this recipe from my mom who in turn got it from my grandmother who was born and raised in Albuquerque, NM. Sopapillas definitely take a bit of practice but if my brother is right its "the love" that makes them puff!!

Ingredients Nutrition


  1. In a large mixing bowl sift flour, measure out 4 cups and sift again -- add salt baking powder & sugar.
  2. Cut in shortening.
  3. Add milk, a little bit at a time, until you have a ncie dough ball -- the texture will be a bit crumbly.
  4. Cover dough ball with a wet paper towel and let stand for 1 hour.
  5. Preheat about an inch (more is better) of vegetable or corn oil in a skillet or high walled griddle to 375°F.
  6. Working in batches grab 1/2 cup of dough and roll out as thin as you can get it, about 1/16 of an inch.
  7. This should make roughly 3 sopapillas, smaller does work out better in this case ;).
  8. Using a pizza cutter or knife cut dough into rectangles (or squares or circles, go crazy people!) lol.
  9. Drop the dough into the hot oil one at a time and briefly submerge to help puff.
  10. This is also where the amount of oil is important -- there should be enough oil to allow the dough to puff up and still be submerged in oil.
  11. Consistency of oil temperature is also important. That's why its better to work in small batches.
  12. Tapping them against the side of the skillet can also help.
  13. Remember -- love your sopapillas -- its the love that makes them puff!
  14. This recipe should make approximately 20 sopapillas.


Most Helpful

If you want it to puff more then you need to add more baking powder. Standard is 1 tsp per cup flour, and many do 1 heaping tsp per cup flour. You have less than 1 tsp per cup flour here,, so for 4 cups flour I suggest 4 tsp baking powder.

Rainbow - Chef 536866 February 23, 2010

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