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Fried Sopapillas

Make it savory or sweet
Fried Sopapillas
Photo courtesy of My Recipe Magic

Sometimes referred to as the Navajo taco, sopapillas originated in the southwestern state of Arizona. As a dessert sopapillas are topped with sugar, cinnamon and even honey. 

Recipe courtesy of The Tortilla Channel, provided by My Recipe Magic


  • 2 Cups all-purpose flour
  • 1 1/2 Tablespoon real butter
  • 1/2 Cup water
  • 1/4 Cup milk
  • 1 1/2 Teaspoon sugar
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 1 Tablespoon sugar (as topping)
  • 1 Teaspoon cinnamon (as topping)
  • honey (as topping)


Add all the dry ingredients in a kitchen mixer and pulse.

Then add the butter and run the kitchen mixer until you get a coarse dough.

Now add the milk and water and run the kitchen mixer.

In a matter of seconds, you get a soft dough.

Take the dough out of the kitchen mixer.

Knead by hand for a couple of seconds.

Cut the dough in half and put half of the dough on a lightly floured board.

Roll with a rolling pin into a circle.

Cut the circle through the middle and then into 4 triangles.

Repeat for the second piece of dough.

You will yield 16 wedges.

Preheat a big pot to 375℉ with vegetable oil, filled to about ⅓ of the pot.

Fry 2-3 sopapillas at a time until golden brown for about 2-3 minutes.

Turn the sopapilla and fry the other side.

This will take about 1 minute.

Take the sopapillas from the pan with a slotted spoon and drain on a paper towel.

Cool slightly while you combine the cinnamon and sugar.

Sprinkle the sopapillas with the cinnamon sugar or drizzle with honey.