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New Mexican Sopaipillas Recipe

New Mexican Sopaipillas Recipe

The New Mexican Sopaipillas Recipe is common in Hispanic culture and is a favorite among many Hispanic cuisines. Sopapillas can be served salty or sweet. Sopapillas are thought to have originated in Albuquerque, New Mexico, more than 200 years ago. New Mexican sopapillas are made from Tortilla-like dough. The dough is fried until it is puffy and a small air pocket appears within the pastry. In New Mexico, Sweet Sopapillas are often covered in honey or some kind of syrup and powdered sugar.

Did you know that the word “Sopaipilla” is the diminutive of “Sopaipa”, a word that entered Spanish from the Mozarabic language of Al-Andalus?

New Mexican Sopaipillas Recipe is a delicious food that you can eat and match it with vanilla ice cream, it is so easy to prepare the first step is; In a large bowl, stir together flour, baking powder, salt, and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes. Then the second step; Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

New Mexican Sopaipillas Recipe

New Mexican Sopaipillas Ingredients
Sopaipillas Ingredients
3.7 from 3 reviews
New Mexican Sopaipillas Recipe
Prep time
Cook time
Total time
Serves: 5
  • 2 cups Flour (sifted)
  • ½ tbsp. baking powder
  • ½ tsp. salt
  • ½ tbsp. sugar
  • 1 tbsp. vegetable oil
  • 1 cup warm water
  • Vegetable oil for frying
  1. In the bowl of a stand mixer (or a regular mixing bowl if making by hand) whisk the flour, baking powder, salt and sugar together.
  2. Create a small depression in the center and pour in the tablespoon of vegetable oil.
  3. Whisk in the oil.
  4. Gently pour in the warm water and knead the dough until it is smooth.
  5. It only takes one to two minutes using the dough hook in a stand mixer.
  6. If kneading by hand, gently knead in the bowl until the dough sticks together.
  7. Place on a lightly floured surface and continue until the dough is smooth.
  8. Divide the dough in half, and seal each half in a zipper lock bag to rest the dough while you heat the oil for frying.
  9. Heat frying oil in a stove top dutch oven, or in a heavy-duty frying pan, to around 340 to 350 degrees.
  10. The oil should be at least 2 inches deep.
  11. Remove one portion of dough and roll out on a clean, flourless surface.
  12. Roll the dough to a thickness of ⅛ inch.
  13. Using a pizza cutter, cut the dough into squares approximately 4 X 4 for a nice restaurant look.
  14. Place a sheet of plastic wrap over the rolled out dough.
  15. It's very important the dough stay moist and not dry out.
  16. Gently place an individual square of dough into the hot oil.
  17. It should begin to puff up within about 5 seconds.
  18. Carefully splash oil over the top, this really seems to help the sopaipilla puff.
  19. Once it's finished puffing up, fry until it reaches a light golden brown on both sides.
  20. Place in a large bowl lined with paper towels.
  21. Repeat with the remaining dough.
  22. Serve immediately with honey.

New Mexican Sopaipillas Recipe Tips

To those having problems getting a good “puff” out of your Sopapillas, here are some tips, all of which are related to keeping your oil at the right temperature:

  1. Use adequate oil. You want at least an inch depth of oil to fry in. Contrary to what some believe, more oil in the pot means less oil in your food, because the temperature stays more constant, and the food finishes cooking before it begins sucking up oil.
  2. You need a candy/fry thermometer. Don’t trust strange voodoo methods like timing the cooking of bread cubes. Don’t trust your electric skillet’s temperature controller (mine is off by about 75 degrees!) Spend $10 and buy a thermometer. There’s no excuse to guess at the temperature when it’s so cheap and easy to measure it.
  3. Don’t overload the oil. When I made these, I was frying no more than 2 sopapillas at a time. Putting food into hot oil is like dropping an ice cube into a warm beverage — the food is going to cool the oil around it. Putting a lot of food in will dramatically drop your oil temperature. This is especially bad if you’re also violating point #1 and not using enough oil.

Mexican Sopaipillas Recipe Procedure 1 Mexican Sopaipillas Recipe Procedure 2

Mexican Sopaipillas New Mexican Sopaipillas

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  1. Maria Rubio says:

    Ingredients says 1tablespoon
    Instruction says 2 tablespoons. I’m confused

    1. you’re right! fixed.

  2. Lois Martinez says:

    My husband’s family are Mexican. they use lstd when making tortillias but you use oil in this recipe for sopaipillas. Does it matter which you use?

  3. Richard Guier says:

    The problem with all sopaipilla recipes is they only work properly at high altitudes. I live around fifty feet above sea level. I have to put around a quarter of baking powder to get them to rise even a little bit. It’s impossible here to get the really puffy ones we always got when I was growing up in New Mexico.

  4. Erika says:

    I found this recipe and it brought me back to my childhood. Made these last week for my kiddos and they were delicious! Making more tomorrow. Thank you!

  5. Kelly Means says:

    I love this recipe! Thank you for sharing! I have made these many times now and find the KEY to getting them to puff is making sure the oil is hot! Even 375! The tip about spooning hot oil over the sopaipillas is also key!

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