"This is a flat bread that is easy to prepare, and is usually served with something sweet to put on top. Honey or cinnamon sugar. I prefer it with honey butter. Sometimes it can be served with guacamole or bean dips in place of traditional tortillas." — Xenia
Watch video tips and tricks
vegetable oil for frying
Depending on your personal preference, you can roll your masa a little thicker for a softer sopapilla. I have done round, square and triangle shaped, and I think the triangles puff up the best. If they dont puff the way you want or are lopsided, try rolling a little thinner, or immediately flipping each one seeral times once it hits the oil. It took me a few tries to get mine the way my family likes them.
Very good recipe. I like to try different recipes.
if you want them to puff up hold them under the oil in a fryer or a deep pan. and roll your masa a little thicker so they will be soft. thank you
These were the best sopapillas I have ever eaten! I rolled out my first one too thin (what can I say...I'm an over-achiever LOL) but then I added two balls together, rolled them out to about 1/8", cut them into thirds & turned them over continously while frying. They had HUGE air pockets in them...perfect for filling w/ honey mixed w/ just a bit of real maple syrup. FANTASTIC! I froze some of the balls on a cookie sheet & then put them in a freezer bag to pull out when wanted. Thanks Xenia!
Update: I think the secret is in how hot the oil is. I have been trying and trying to get puffy sopapillas. I finally settled on heating the oil about 10 min. before frying them. They puff a little bit now, so I guess that is as good as it gets! Original review: My sopapillas always turn out flat and don't puff. Anyone have any suggestions? I am still looking for that amazing sopapilla recipe that makes PUFFS.
mmm came out pretty darn good! I've been looking for a Sopapilla recipe for a few months now. My favortie Mexican returant used to serve these nice puffy ones, but have since changed them to something totally different. For the longest time I havent been able to duplicate them at home. This is the closest I've gotten! The key is to make sure your oil is hot enough to get them to puff just right!
I also made a dipping sauce for them, simialr to what I had at my favorite Mexican resturant. I mixed water and some powdered sugar, let is simmer for a few minutes, and then turn off the heat and add a few tablespoons of butter. Let me tell you, this is EXACTLY what Ive been searching for...THANKS A TON!
These were tasty...like elephant ears. If you cut the rolled dough into triangles as instructed they turn out quite small and makes the process more time-consuming, so I sliced them in half instead. Also these need to be eaten right away. I made them for a party and made the mistake of storing them in an air-tight container. By the time they were served they had flattened and lost their crispiness. They initially had bubbled up nicely (make sure your oil is very hot.) But the samples my husband got right out of the pan were a hit! I'll make again when I have the time.
These were a breeze to make and my family LOVED them!
Very delicious and plenty of them. I read some of the reviews regarding an issue with them coming out flat. The first few I made were flat but I added more oil and that seemed to do the trick.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 127
** Calories from Fat: 54
See how to make a simple Mexican pastry.
See how easy it is to make your own homemade flour tortillas.
See how to make authentic corn tortillas from scratch.