Reviewed: Dec. 6, 2009

These were really good sopapillas! GREAT with HONEY! I had to cook them a little longer but they turned out great!

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Sparks

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: Nov. 8, 2009

Easy enough! Don't under/overestimate your 1/4" - results not good. By the 3rd round in the pan, we had them puffing nicely! As another user noted, temperature of oil is very necessary for success. Good recipe, try eating warm with Hershey's Chocolate Syrup, yum!!

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LILBEBEV

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 3, 2009

These turned out great! They fluffed up nicely and even tasted delicious for days after. I think the secret is how hot the oil gets because I made them before and they didn't fluff up and nearly burnt. This time I didn't let the oil get so hot and they cooked much better.

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Mrs.Nichols likes to cook!

Home Town: Beaverton, Oregon, USA

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Reviewed: Oct. 14, 2009

taste exactly like they should. you don't have to hold them under the oil if the oil is the right temp. only fold them if you want a more crispy one.

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Ashley

Cooking Level: Expert

Living In: Bryan, Texas, USA

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Reviewed: Sep. 8, 2009

There are so many recipes for sopapillas that are good but not authentic. This recipe is both! I like to serve these for dessert after we have had a mexican dinner. These are easy, fast, and so yummy! They puff up while they are frying so when you take a bite it leaves a hole that you can fill up with honey. A real authentic treat that uses very few ingredients. When you have nothing for dessert you probably have everything you need to whip up a batch of these sopapillas.

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sandiedog

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Reviewed: May 9, 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!

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Marne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: May 3, 2009

Very tasty!! I had to improvise and use mostly wheat flour, but they were still very good!

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lmyers

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Reviewed: Apr. 24, 2009

Yum! I made these and drizzled with honey. Now that I know that they are so easy to make, we may be in trouble :-) They were not the *best* sopapillas I have ever had, but they were a very close second...and I made them versus having them at a Mexican restaurant.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Apr. 10, 2009

We loved this recipe - tossed in powdered sugar at the end, but it made way more than we needed. I'm going to make it again & use the dough for soft shell tacos.

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SandyJn

Cooking Level: Intermediate

Living In: South Fork, Pennsylvania, USA

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Reviewed: Apr. 9, 2009

First, let me say that I think I measured something wrong as the dough came out SUPER sticky... so much so that I couldn't handle it... it was like a paste. So we just kept adding flour, little by little, until it was the appropriate consistency. Other than that, these are delicious! A sprinkling of cinnamon-sugar and a drizzle of honey and they were just like restaurant quality! I'll definitely be making these again!

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Bam

Cooking Level: Expert

Home Town: Gautier, Mississippi, USA

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Reviewed: Mar. 19, 2009

WOW guys! This one is good and I have tried many! I did mine mith cinnamon, sugar and a drizzle of chocolate syrup. Then ate them with a fork. YUMMY! It helped alot reading the reveiws before starting to see what worked for some and what didn't. Thanks! A+ recipe

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Heidi

Cooking Level: Expert

Living In: Sioux City, Iowa, USA

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Reviewed: Jan. 9, 2009

Growing up in New Mexico, this was a staple with Mexican food. My New Mexico recipe calls for 1/2 c. lukewarm water mixed with the lard and added to the sifted dry ingred. Chill in fridge. They should be rolled to 1/4" thick and fried in lard heated to 400 degrees. Brings back memories. Bite off the corner and pour honey inside. Yumm!

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linda

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Placerville, California, USA

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Reviewed: Dec. 7, 2008

Well, I may have done something wrong, but these were flat, hard, and much too greasy. My guess is that I didn't heat my oil long enough. They tasted ok, similar to Indian fry bread. I think I will continue my search for the perfect Sopapilla recipe. :)

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Sunny

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

My husband had sopapillas at work and wanted me to make them. This recipe was easy and they turned out great, first time. Make sure the oil is the right temperature before you start and they turn out even better.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Oct. 27, 2008

Very delicious with honey drizzled on top. Very easy to make and pretty fast just messy (due to the flour)

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Mdavis22

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Reviewed: Sep. 27, 2008

Perfect sopapillas! Small amount of honey and I was in heaven!!!

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Cordelia

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 2, 2008

These were extremely easy to make, i used butter instead of shortening since i don't usually keep shortening in the house, they came out perfect

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crystlek

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: May 18, 2008

Very good recipe. Puffed up nicely. I tossed them in a cinnamon and sugar mixture. I don't think they would be very good cold. No problem--there weren't any left! They made a nice dessert for my authentic Mexican meal.

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MAIZZY SUE

Cooking Level: Expert

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Reviewed: May 1, 2008

They were good. I've had them before at restaurants. Mine didn't puff really good, but they were still good. I will be making these again! So maybe next time they will puff. I serve them with powdered sugar on them and a little bowl of warmed chocolate. The way that I have always had them out to dinner.

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