Sopapillas

Sopaipillas are golden, pillowy pockets of fried dough that hold a treasured place in New Mexican cuisine. Their roots trace back more than two centuries to the Spanish colonial era in what is now New Mexico, where cooks adapted Old World fried-dough traditions using local ingredients.

Today, sopaipillas are inseparable from New Mexican dining. In restaurants across the state, a basket of warm sopaipillas arrives with nearly every meal, along with a squeeze bottle of honey, and they’re used both to cool the heat of red and green chile and as a sweet treat at the end.

What makes sopaipillas magical is the puff. When thin squares of dough hit hot oil, steam forms inside and inflates them into hollow, airy pillows with crisp, golden shells and soft, tender interiors. This recipe keeps things simple and traditional: flour, a little shortening, baking powder, a touch of honey, salt, and warm water create a smooth, easy-to-roll dough. After a short rest, the dough is cut into squares and fried until dramatically puffed and golden. Drizzled with honey while still warm, they’re light, crisp, tender, and irresistibly comforting, a simple pleasure that never fails to bring smiles to the table.

Why People Will Love Sopapillas Recipe

A beloved New Mexican tradition: Sopaipillas are an essential part of Southwestern dining and culture.

Magical puffing: Watching the dough balloon into hollow pillows in the hot oil is fun and satisfying.

Crisp outside, tender inside: Each sopaipilla has a golden, crispy shell and a soft, airy center.

Simple pantry ingredients: Flour, shortening, baking powder, honey, salt, and water are all you need.

No yeast required: Baking powder makes them quick to prepare, with only a 20-minute rest.

Versatile sweet or savory: Enjoy them with honey as dessert or stuffed with savory fillings as a meal.

Perfect with spicy food: Honey-drizzled sopaipillas soothe the heat of chile-rich dishes.

Kid-friendly and fun: Kids love tearing them open and drizzling honey inside.

Great for sharing: A basket of warm sopaipillas is perfect for family meals and gatherings.

Budget-friendly: Inexpensive ingredients make a big batch.

Customizable toppings: Try cinnamon sugar, powdered sugar, chocolate, or fruit.

Comforting and nostalgic: They taste like a warm welcome at your favorite New Mexican restaurant.

Key Ingredients

All-purpose flour: The foundation of the dough. It provides structure while staying tender enough to puff beautifully.

Vegetable shortening: Adds tenderness and helps create a soft, flaky texture inside. Lard is a traditional alternative with a richer flavor.

Baking powder: Gives the dough a little lift and helps the sopaipillas puff in the hot oil.

Honey: A small amount in the dough adds a subtle sweetness and helps the sopaipillas brown. More honey is drizzled on top for serving, a classic New Mexican tradition.

Salt: Enhances the flavor and balances the sweetness.

Warm water: Brings the dough together and helps it become smooth and pliable. The warmth relaxes the gluten, making rolling easier.

Vegetable oil: Used for frying. Its neutral flavor and high smoke point allow the sopaipillas to puff and turn golden without burning.

Expert Tips

Measure flour correctly: Spoon the flour into the measuring cup and level it off, or weigh it, to avoid a dry, stiff dough.

Use warm, not hot, water: Water at 105–110°F (40–43°C) helps the dough come together smoothly without melting the shortening too much.

Work in the shortening well: Rub it into the flour until it resembles coarse crumbs for a tender texture.

Don’t skip the rest: Resting the dough for 20 minutes relaxes the gluten, making it easier to roll and helping the sopaipillas puff.

Roll evenly: An even ¼-inch thickness helps every piece puff uniformly. Too thick, and they won’t puff; too thin, and they’ll turn crispy like chips.

Keep dough covered: Cover cut squares with a towel so they don’t dry out, which can prevent puffing.

Check the oil temperature: Use a thermometer and keep the oil at 375°F (190°C). Too cool, and the dough absorbs oil without puffing; too hot, and it browns before it inflates.

Fry in small batches: Overcrowding drops the oil temperature and leads to flat, greasy sopaipillas.

Help them puff: Gently spoon hot oil over the tops or press them briefly under the oil to encourage puffing.

Flip carefully: Use tongs or a slotted spoon and turn them gently to avoid deflating them.

Drain on a rack: Draining on a wire rack keeps the bottoms crisp.

Serve right away: Sopaipillas are best enjoyed warm, shortly after frying.

How to Make Sopaipillas

Ingredients

All-purpose flour: 4 cups (480 g), plus extra for dusting

Vegetable shortening: ¼ cup (51 g)

Baking powder: 2 teaspoons

Honey: 1 teaspoon, plus more for serving

Salt: ½ teaspoon

Warm water: 1½ cups (360 ml), heated to 105–110°F (40–43°C)

Vegetable oil: for frying

Instructions

1. Mix the dough.

In a large bowl, combine the flour, shortening, baking powder, honey, and salt.

Stir and rub the shortening into the flour until it’s evenly mixed.

2. Add the water and rest.

Pour in the warm water and stir until the dough comes together and turns smooth.

Cover the bowl and let the dough rest at room temperature for 20 minutes.

3. Roll and cut.

Dust your work surface lightly with flour.

Roll the dough into a 12×18-inch rectangle, about ¼ inch thick, then cut it into 3-inch squares.

4. Heat the oil.

Pour oil into a large Dutch oven to a depth of 1½ inches.

Heat over medium-high heat until a deep-fry thermometer reads 375°F (190°C).

Line a baking sheet with paper towels.

5. Fry until puffed.

Working in small batches so the pot isn’t crowded, carefully lower the dough squares into the hot oil.

Fry for 1–2 minutes, turning as needed, until they puff up and turn golden brown on both sides.

If a square isn’t puffing, gently press it under the oil with a slotted spoon or strainer for a moment to help it inflate.

6. Drain and serve.

Transfer the sopaipillas to the paper towels to drain.

Serve warm with a generous drizzle of honey.

Important Notes When Making Sopaipillas

Not every sopaipilla will puff: It’s normal for a few to stay flatter. They’ll still taste delicious.

Dough thickness matters: Uneven rolling can cause uneven puffing. Aim for a consistent ¼ inch.

Oil temperature is key: Maintain 375°F (190°C), allowing the oil to come back up to temperature between batches.

Frying safety: Never leave hot oil unattended. Add dough gently away from you to avoid splatters, and keep a lid nearby.

Yield: A 12×18-inch rectangle cut into 3-inch squares makes about 24 sopaipillas.

Shortening substitute: Lard gives a richer, more traditional flavor, while butter makes the dough slightly less tender.

Make-ahead dough: You can refrigerate the dough, wrapped tightly, for up to 24 hours. Let it come to room temperature before rolling.

Storage: Sopaipillas are best fresh. Store leftovers in an airtight container at room temperature for up to 1 day.

Freezing: Freeze cooled sopaipillas for up to 2 months. Reheat in the oven to restore crispness.

Allergens: This recipe contains wheat.

How to Enjoy Sopaipillas After Cooking

Serve them warm. Sopaipillas are at their best fresh from the fryer, when they’re puffy, crisp, and steaming inside. Serve them in a cloth-lined basket to keep them warm.

The classic New Mexico way. Tear off a corner of the sopaipilla, drizzle honey inside, and enjoy the warm, sweet, airy bite. Honey butter is another delicious option.

Sweet toppings.

A generous drizzle of honey or honey butter
A dusting of cinnamon sugar
A sprinkle of powdered sugar
Chocolate sauce or cajeta (Mexican caramel)
Fresh berries and whipped cream
A scoop of vanilla ice cream
Fruit jam or preserves

Savory stuffed sopaipillas. Split a sopaipilla open and fill it with:

Seasoned ground beef or shredded chicken
Refried beans and cheese
Carne adovada or carnitas
Lettuce, tomato, and cheese
Then smother it with red or green chile and melted cheese for a hearty New Mexican meal.

Pair with spicy dishes. Serve sopaipillas alongside:

Green chile stew or red chile posole
Enchiladas smothered in red or green chile
Chile rellenos or carne adovada
Breakfast burritos
The honey helps cool the heat of the chile.

Make them a dessert. Toss warm sopaipillas in cinnamon sugar and serve with chocolate or caramel sauce for a sweet treat, similar to churros or beignets.

Pair with drinks. Coffee, café de olla, Mexican hot chocolate, horchata, cold milk, or iced tea all pair beautifully with warm sopaipillas.

Store and reheat leftovers.

Room temperature: Store in an airtight container for up to 1 day.
Oven: Reheat at 350°F (175°C) for 5–7 minutes to restore crispness.
Air fryer: Warm at 325°F (165°C) for 2–3 minutes.
Avoid the microwave: It makes them soft and chewy.

Nutrition Information

Estimated per sopaipilla, based on 24 sopaipillas (3-inch squares), including oil absorbed during frying. Honey for serving not included.

Smart FAQs About This Recipe

Are sopaipillas Mexican or New Mexican?
Sopaipillas as most people know them, puffy pillows served with honey, are especially associated with New Mexico, where they’re a staple in restaurants. Similar fried breads exist in other Latin American countries, though they’re often flat or made with pumpkin.

What’s the difference between sopaipillas and churros?
Sopaipillas are rolled, cut into squares, and puff into hollow pillows when fried. Churros are made from a piped choux-style dough, fried into ridged sticks, and coated in cinnamon sugar.

Can I use butter or lard instead of shortening?
Yes. Lard is traditional and gives a richer flavor and tender texture. Butter works too, though the sopaipillas may be slightly less tender.

Are sopaipillas sweet or savory?
They’re both. The dough is only lightly sweetened, so they can be stuffed with savory fillings or served with honey, cinnamon sugar, or other sweet toppings.

Why are sopaipillas served with honey?
Honey adds sweetness that balances the savory, spicy flavors of New Mexican food. It also soothes the heat of red and green chile, which is why sopaipillas often arrive with the meal.

Why didn’t my sopaipillas puff?
The oil may not have been hot enough, the dough may have been rolled too thick or unevenly, or it may have dried out. Keep the oil at 375°F, roll the dough evenly to ¼ inch, keep the squares covered, and gently spoon hot oil over the tops while frying.

Can I bake sopaipillas instead of frying?
Baked sopaipillas won’t puff the same way and will be more like biscuits. For the classic hollow pillows, frying is essential.

Can I make the dough ahead of time?
Yes. Wrap the dough tightly and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling and frying.

Can I use an air fryer?
An air fryer won’t create the same dramatic puff, but you can make a lighter version. Brush the squares with oil and air fry at 375°F (190°C) for 5–7 minutes, flipping halfway. They’ll be crisp but flatter.

Why are my sopaipillas greasy?
Greasy sopaipillas usually mean the oil wasn’t hot enough or the pot was overcrowded. Fry in small batches, let the oil return to 375°F between batches, and drain them on paper towels or a wire rack.