I have no idea what the real name of these are…and if I do, I have no idea how to spell it anyway.  We call them Sopapias.

Originally we had something similar at a Mexican restaurant when we went for someone’s birthday.  We then ended up ordering them quite frequently.  Then the restaurant closed.  We’ve not been to another that makes them so I decided that I would just make up a recipe.

After a few tries this is what I came up with.  They are actually very close to what we had at the restaurant.

These are so-so-so easy and very fast.

Take a flour tortilla and cut it into wedges like a pie.  Next heat up about an 1/8″ of oil in the bottom of a frying pan.  Heat the oil.  Keep the heat on medium high.  Put a single layer of wedges in the oil.  It just takes a short bit and they will puff up a bit.  Flip them.  Just a bit more in the pan and they are done.  Take the shells out and drain them on a paper towels.

Place them on a plan.  Drizzle a little honey on them along with some cinnamon and sugar.  Then squirt a bit of Reddi Whip on the top.  Then they are done.

They need to served warm.  We all love them and I love having a simple-and fast- dessert idea.  Plus, I always have the ingredients on hand.

Give them a try sometime.  You might be surprised on how good they really are.

4 thoughts on “Sopapias”

  1. Sopaipillas are delicious! Your spelling is actually how the word is pronounced, since in spanish a double ll is a strong y sound.
    Here’s a recipe I’ve had for years:
    Sopaipilla mix
    7 c. flour
    4 Tblsps. granulated sugar
    8 tsps. baking powder
    4 tsps. salt
    1/4 c. shortening
    Combine all but shortening, blend well. Cut in the shortening until evenly distributed. Keep in a container with a tight-fitting lid. Label with date and contents. Store in a cool dry place. Lasts 3 months. Makes 8 cups.

    2 c. sopaipilla mix
    2/3 c. water
    oil for frying
    powdered sugar for garnish
    In a medium bowl, combine sopaipilla mix and 2/3 c. water. Mix with a fork until dough clings together. Add more water if needed. Turn out dough on lightly floured surface. Knead 8-10 times. Cover, let rest 20 minutes. Pour oil for frying 2-3 inches deep in a medium skillet. Heat to 375 degrees. At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds. Roll dough out flat into a square shape. With pizza cutter or knife, cut dough into 3 Inch squares. Use tongs to carefully lower squares into hot oil. When puffed, turn to brown other side. Drain on paper towels. Sprinkle with powdered sugar. Serve hot. Makes about 20.

  2. Here in New Mexico, another treat is to put cinnamon in the dough. Or others roll them in cinnamon and sugar for extra taste. And, some restaurants fill them with meat and top with green chile sauce. Yum-stuffed sopaipillas. Of course the best way, hot from the fryer and then fill with sweet honey. Many regular supermarkets sell the mix in their stores.

  3. Sopapillas, here in Tx.
    Love the cinnamon and sugar, but I go light on the honey. Never tried them with Reddi whip tho. Yummy eating, for sure!

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