North America · Volume 35, Tex-Mex, the Rio Grande and the Desert Southwest
Sopapillas
New Mexico
Illustration
- Time
- 30 minutes
- Researched
- 26 sources cited
Puffed, hollow fried dough, torn open and drizzled with honey, or served savoury alongside a chile-sauced meal. A Cozy Kitchen
As tradition built it
Makes about 16. About 30 minutes, plus resting.
Ingredients
- 500g plain flour
- 1 tsp salt
- 4 tsp baking powder
- 2 tbsp vegetable oil, rubbed in
- 300ml warm water and milk, mixed
- enough for deep frying, at least 5cm deep oil, for deep frying
- a drizzle honey, to serve
Method
- Combine the flour, salt and baking powder, rub in the oil by hand, then work in the warm water and milk to a soft, slightly sticky dough.
- Knead vigorously for about 1 minute, then rest, covered with a damp cloth, for 15 minutes.
- Roll to about 6mm thick and cut into rough squares or triangles.
- Heat the oil to 180°C in a deep pan. Fry one piece at a time: as it hits the oil, press down gently with a slotted spoon to trap steam inside, then release once it starts to puff and bob.
- Spoon hot oil over the top for a few seconds until fully puffed, then flip and cook until golden all over. Drain, and serve warm, split open, with honey drizzled inside.
What a modern chef changes
The steam-trapping moment, made consistent rather than a matter of feel.
Rung 6
Method
- Cut the dough into perfectly even squares using a pasta roller and a sharp cutter, rather than by hand, so every piece puffs at the same rate for a consistent batch.
- Hold the fry oil at a precise 180°C with an immersion circulator-controlled element, removing the guesswork that causes an uneven puff across a home hob's fluctuating heat.