1/1 Photo of Stuffed Sopapillas
3 hrs 4 mins
My mom has made these for as long as I can remember. I didn't know till I was married that sopapillas are usually a dessert. They take a little work and practice, but it is well worth it! If they are made correctly They should puff up with a hollow center. If yours don't puff up like they are suppose to just pile the filling on top like a Navajo taco!!
My Private Note
Units: US | Metric
- 1Dissolve yeast w/water and then combine all ingredients except flour.
- 2Add 2 c flour and mix, it will be soupy.
- 3Let this rise 1 hour.
- 4Then mix in 3 c flour till soft but not sticky dough.
- 5Let rise 1 hour.
- 6Roll out to 1/4 inch thickness (no thinner!) on lightly floured surface to prevent sticking.
- 7Cut into triangles or squares about 3 inch by 3 inch.
- 8Let rise approx 1/2 hour.
- 9Deep fry in hot oil (not too hot or the outside will be brown inside doughy) to golden brown on both sides.
- 10When you fry them you have to bump the sides of the dough against the deep fryer. This helps make the center puff up.
- 11Cut one side open and stuff with taco toppings (hamburger, lettuce, onions, tomatoes, etc.).
- 12Frost any left overs w/maple frosting or honey and butter for dessert.
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Nutritional Facts for Stuffed Sopapillas
Serving Size: 1 (1328 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3445.4
- Calories from Fat 779
- Total Fat 86.6 g
- Saturated Fat 49.8 g
- Cholesterol 425.2 mg
- Sodium 3033.7 mg
- Total Carbohydrate 571.4 g
- Dietary Fiber 19.9 g
- Sugars 68.7 g
- Protein 88.7 g