Real Sopapillas Recipe

Flour: The base ingredient that forms the structure of the sopapillas.

Baking powder: A leavening agent that helps the dough rise and become airy.

Sugar: Adds a touch of sweetness to the dough.

Salt: Enhances the flavor of the sopapillas.

Shortening: Provides the necessary fat to create a tender and flaky texture.

Water: Helps to bring the dough together and achieve the right consistency.

Oil: Used for frying the sopapillas to a golden brown.

When cutting in the shortening to the flour mixture, use a pastry blender or two knives to ensure the shortening is evenly distributed. This will help create a flaky texture in your sopapillas.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the sopapillas denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, though it may alter the texture slightly.

• sugar - Substitute with agave syrup: Agave syrup is a lower glycemic index sweetener and can be used in a 1:1 ratio.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• shortening - Substitute with butter: Butter adds a rich flavor and can be used in the same quantity, though it may make the dough slightly softer.

• shortening - Substitute with coconut oil: Coconut oil provides a subtle coconut flavor and can be used in the same quantity.

• warm water - Substitute with milk: Milk adds a richer flavor and can make the dough softer and more tender.

• oil for frying - Substitute with vegetable oil: Vegetable oil is a neutral-flavored oil that works well for frying.

• oil for frying - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it suitable for frying.

• Allow the sopapillas to cool completely before storing. This prevents condensation from forming, which can make them soggy.

• Place the cooled sopapillas in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.

• Store the container at room temperature for up to 2 days. For longer storage, consider freezing.

• To freeze, arrange the sopapillas in a single layer on a baking sheet and place in the freezer until solid. This prevents them from sticking together.

• Once frozen, transfer the sopapillas to a resealable freezer bag or airtight container. Label with the date and store for up to 3 months.

• When ready to enjoy, reheat the sopapillas by placing them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, you can reheat them in a microwave for a few seconds, but be cautious as they can become chewy.

• For an extra touch, sprinkle with powdered sugar or drizzle with honey before serving to restore their delightful sweetness.

• Preheat your oven to 350°F (175°C). Place the sopapillas on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they are warm and crispy. This method helps maintain their delightful crunch.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and heat the sopapillas for 5-7 minutes. Keep an eye on them to avoid over-browning.

• If you prefer using a microwave, place the sopapillas on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 20-30 seconds. Note that this method might make them a bit softer.

• For an air fryer, preheat it to 350°F (175°C). Arrange the sopapillas in a single layer in the basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• If you have a stovetop, you can reheat them in a skillet. Heat the skillet over medium heat and add a small amount of oil. Place the sopapillas in the skillet and heat for about 1-2 minutes on each side until they are warm and crispy.

• Mixing bowl: A large bowl used to combine the flour, baking powder, sugar, and salt.

• Pastry cutter: A tool to cut in the shortening until the mixture resembles coarse crumbs.

• Measuring cups: Used to measure the flour and warm water accurately.

• Measuring spoons: Used to measure the baking powder, sugar, and salt.

• Rolling pin: Used to roll out the dough to ⅛-inch thickness.

• Knife: Used to cut the rolled dough into 3-inch squares.

• Frying pan: A deep pan used to heat the oil for frying the sopapillas.

• Thermometer: Used to ensure the oil is heated to the correct temperature of 375°F (190°C).

• Tongs: Used to turn the sopapillas while frying and to remove them from the oil.

• Paper towels: Used to drain the excess oil from the fried sopapillas.

• Flour sifter: Used to sprinkle flour on the surface for kneading the dough.

• Serving plate: Used to serve the warm sopapillas with honey or powdered sugar.

Prepare ingredients in advance: Measure and mix dry ingredients ahead of time to streamline the process.

Use a food processor: Quickly cut in the shortening using a food processor instead of doing it by hand.

Preheat oil while kneading: Start heating the oil while you knead the dough to save time.

Roll dough in batches: Roll out the dough in smaller batches to make it easier and faster to handle.

Use a pizza cutter: Cut the dough into squares quickly with a pizza cutter instead of a knife.