"If oil is the right temperature, sopapillas will puff up. We like to make with chili or stew. You can also shake them in a bag with cinnamon/sugar and make something that tastes like a churro."
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by J-Lynn photo by J-Lynn
Ready In:
18-24 sopapillas




  • Sift together flour, baking powder and salt.
  • Cut shortening in until mixture is a rough texture.
  • Gradually add warm water.
  • Mix to form dough.
  • Knead until smooth.
  • Cover and let stand for 20 minutes (this will make it easier to roll out).
  • Start oil heating (desired temp is 375° - 400°).
  • On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
  • Cut into 3 inch squares.
  • Fry a few at a time, turning when golden and puffed up.
  • Drain on paper towels.
  • Serve immediately.

Questions & Replies

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  1. I used a heart shaped cookie cutter and tossed these in 1/3c powdered sugar with a teaspoon (heaping) of cinnamon after they were done. These were easy, awesome and very tasty.
  2. Wonderful, authentic recipe to those of us in the Southwestern U.S. Note: As stated cut these in 3 inch squares. Smaller squares do not rise properly!! I'd sugges 4-5 inch squares if you want to stuff them.
  3. 5 stars for flavor and ease of preparation. These puffed up perfectly. However, if you're going to stuff them, you must kneed the dough well. If you'd like them with powdered sugar, kneed them less and they will melt in your mouth. YUM. Thanks for sharing!
  4. So delicious and tasty. I have impressed my friends with these many times! Thanks so much!
  5. OMG! I use to live in AZ, and we would get these in our favorite restaurant. They are SO great! The trick is definitely having the oil hot enough, and rolling thin.


  1. This is a great and quick recipe!! I used butter instead of shortening and extra light olive oil instead of vegetable oil. I didn't fill up the whole pot with oil I just used a shallow amount and it worked just fine!! My husband and daughter loved them. Thanks for the recipe.


I live in the San Francisco area and love it here. I discovered Recipezaar (then Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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