Prep 3 hrs
Cook 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!!
- Dissolve yeast w/water and then combine all ingredients except flour.
- Add 2 c flour and mix, it will be soupy.
- Let this rise 1 hour.
- Then mix in 3 c flour till soft but not sticky dough.
- Let rise 1 hour.
- Roll out to 1/4 inch thickness (no thinner!) on lightly floured surface to prevent sticking.
- Cut into triangles or squares about 3 inch by 3 inch.
- Let rise approx 1/2 hour.
- Deep fry in hot oil (not too hot or the outside will be brown inside doughy) to golden brown on both sides.
- When you fry them you have to bump the sides of the dough against the deep fryer. This helps make the center puff up.
- Cut one side open and stuff with taco toppings (hamburger, lettuce, onions, tomatoes, etc.).
- Frost any left overs w/maple frosting or honey and butter for dessert.
love it!!! finally found the recipe! god bless you, startnover! yes i have had them both ways but this was my favorite. growing up in carlsbad, nm, i soooooo looked forward to our trips to a restaurant called La Fonda in artesia,nm! thanks again!
I finally got a chance to make these and they were fantastic! My DH and son totally pigged out and made me promise I would try to make them at least once a month. I made half with the taco and stuffing, the rest we put honey in like I used to eat them in Colorado. The first one I couldn't get to puff right, but then reread in the directions to bump them on the sides, I used a pan instead of a deep fryer and bumped it them on the side of the pan, and they puffed up like a charm. Thanks Homegirl, I really appreciate the recipe.:)
Yummy!!! I've been looking for a sopapilla recipe since I first tried them in Arizona. Thank you