New Mexico Sopapillas

image_pdfimage_print

New Mexico is home to the puffy little breads called sopapillas. A fried bread that has a pocket in the middle. Go anywhere in New Mexico and you’ll find sopapillas filled with meats or cheese or honey – a versatile form of fry bread.

When my husband and I took a road trip through the four corners region of the U.S. (Utah, Arizona, New Mexico & Colorado), I remember stopping at a little hole in the wall cafe on the Navajo reservation in New Mexico. The thing I remember the most about this meal was the half moon pastry that was saturated in honey and cinnamon – it was called, yep, you guessed it, a sopapilla.

Mexico

They say that sopapillas originated in Albuquerque, New Mexico. And now, all over the state you can find these little fried breads covered in honey or stuffed with meat, cheese and peppers. This recipe is for a sweet sopapilla, slathered with local honey.

Here’s How to Do it:

Whisk the flour, baking powder, sugar and salt together to blend.

Whisk together the softened butter, milk and 1/2 cup of water. Pour the wet into the flour and mix together to form a soft dough. If it’s too stiff, add more of the water.

When you have a soft dough that isn’t sticky, wrap it in wax paper and chill it for one to two hours – or overnight.

Roll the dough out to about 1/8 inch thick. Cut the flat dough into rectangles and let rest while the oil heats.

I also experimented with the half rounds I had when we were in New Mexico.

Heat the oil to 375°. Gently lay the dough into the hot oil. They will puff up and float. Flip them very carefully and cook until they are golden brown.

Drain on paper towels. Sprinkle with cinnamon sugar (equal parts).

Open the pocket in the middle…

And serve drizzled with honey!

New Mexico

© Copyright 2019 The Lazy Gastronome

New Mexico

 

New Mexico Sopapillas
Course: Appetizer, Breads
Cuisine: American, New Mexico
Keyword: fry bread, rolls, savory, sweet
Servings: 8 sopapillas
Author: HelenFern
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1 Tablespoon butter, softened
  • 1/4 cup milk
  • 1/2 to 1 cup water, room temperature
Instructions
  1. Whisk the flour, baking powder, sugar and salt together to blend.

  2. Whisk together the softened butter, milk and 1/2 cup of water. Pour the wet into the flour and mix together to form a soft dough. If it's too stiff, add more of the water.

  3. When you have a soft dough that isn't sticky, wrap it in wax paper and chill it for one to two hours - or overnight.

  4. Roll the dough out to about 1/8 inch thick. Cut the flat dough into rectangles and let rest while the oil heats.

  5. Heat the oil to 375°. Gently lay the rectangles into the hot oil. They will puff up and float. Flip them very carefully and cook until they are golden brown.

  6. Drain on paper towels. 

  7. Sprinkle with cinnamon sugar. Serve honey to drizzle in the pocket.

Recipe Notes

© Copyright 2019 The Lazy Gastronome

New Mexico

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Share
This entry was posted in Breads and Rolls and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.