In New Mexico, we love our sopapillas! They’re almost as popular as a family member (at least their treated with as much respect!)! Soft billowy brown pillows of wispy deep fried light dough, complimented with natural honey! Or if you want to make a full meal then stuff it! Almost anything inside a sopapilla is amazing with the right chile (New Mexico true and true!). How about an egg, bacon, cheese, beans and green chili? Ground seasoned beef, beans, cheese, and red chile? Why not an Indian Taco (sopapilla with seasoned ground beef, beans, cheese, lettuce, tomatoes, green chile and some sour cream layered on top)? Just describing these delectable dishes make my native New Mexico mouth water! Like most New Mexico food traditions, the authentic flavors and labors of love make them special (i.e. tamales, green chile stew, etc). Don’t fool yourself, they are time consuming to make, but well received by all! Homemade (actually made at home) sopapillas are pretty scarce anymore (at least in our family) yet we consume plenty when frequenting one of our many Santa Fe local New Mexican restaurant favorites
like: Valentina’s, La Plazula, Los Magueyes, Tomasitos or Atrisco’s (all relatively close to Pueblo Bonito bed and breakfast inn Santa Fe). We know our valued guests enjoy these little darlings as well and so we offer a recipe so you might be able to enjoy them too! Our thought is… if our guests are unable to join us in person, we’ll offer them the next best thing. So please try making these puffy New Mexican favorites at home, and remember your good friends at Pueblo Bonito bed and breakfast inn Santa Fe!. Enjoy-
- 4 cups flour
- 4 tablespoons shortening
- 2 teaspoons baking powder
- 1 1/2 cups warm water
- 1 teaspoon salt
- 1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
- 2. Make a well in center of dry ingredients. Add water to dry ingredients and work into dough.
- 3. Knead dough until smooth, cover, and set aside for 20 minutes.
- 4. Heat 2 inches of shortening in a heavy pan at medium-high heat.
- 5. Roll out door to ¼ inch and cut into 4-5” squares.
- 6. Slide dough squares carefully into oil and carefully splash tops making the squares puff. Flip and do other side until golden brown (approximately 1 min/side).
- 7. Eat with honey or stuff with beans, seasoned/browned ground beef, cheese and smother with your favorite New Mexico chile variety (green, red or christmas).