Side Dish: United States – New Mexico (Southwestern United States) – Sopaipillas

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) kosher salt
- 6 tbsp (90 g) lard or vegetable shortening, chilled and cut into small pieces
- 3/4 cup (180 ml) warm water, plus more if needed
- 4 cups (960 ml) vegetable oil for deep frying
- Optional for serving: honey; powdered sugar; warmed red or green chile sauce

Instructions

Short Description:
Light, airy fried bread puffs that inflate into hollow pockets when fried; served warm as a side with savory red or green chile or sweetened with honey or powdered sugar.

Regional Notes:
This New Mexican version is intentionally puffed and fried for a very light, airy interior and crisp exterior, often made with lard for authentic flavor. Sopaipillas here are commonly served alongside chile-based entrees (red or green chile) or as a sweet side with honey—distinct from baked or nonpuffed varieties found elsewhere.

1. In a large bowl whisk together the flour, baking powder, and salt until evenly combined.
2. Add the chilled lard pieces to the flour mixture and cut in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs and no large chunks of fat remain.
3. Gradually add the warm water, stirring with a wooden spoon until a shaggy dough forms. Add a little more water if the dough is too dry; it should be soft but not sticky.
4. Turn the dough onto a lightly floured surface and knead gently 6–8 times to bring it together into a smooth ball. Do not overwork.
5. Cover the dough with a clean towel or plastic wrap and let rest at room temperature for 20–30 minutes.
6. Meanwhile, heat the vegetable oil in a deep heavy pot or Dutch oven to 350–375°F (175–190°C). Maintain this temperature for even puffing.
7. Divide the rested dough into 12 equal pieces. On a lightly floured surface, roll each piece into a 1/8–1/4 inch (3–6 mm) thick round or square about 4–5 inches (10–13 cm) across.
8. Working in batches, carefully slide 2–3 pieces of rolled dough into the hot oil. Fry, turning once with tongs, until each piece puffs fully and becomes golden brown on both sides, about 45–90 seconds total per piece.
9. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining dough, keeping finished sopaipillas warm in a low oven if desired.
10. Serve warm as a side: offer red or green chile for savory pairing, or honey and powdered sugar for a sweet accompaniment. Detectable pockets can be opened slightly and spooned with chile if serving savory.