just spent a week touring New Mexico looking for the best Sopaipillas and Chile Rellenos. Found them both in a little restaurant in Hatch called the Pepper Pot. Can't wait to try to make these myself
Reminds me of my childhood in Texas. My favorite restaurant served these at the end of the meal. Going to make these today. Thanks for the recipe! Looks like you have a whole lot of great recipes!
When I was working in New Mexico and remember seeing these at every restaurant..so delicious, I miss eating eat them..can’t wait to try this recipe :) thank you!
I just made these. They came out fairly well, although I found the ones that I made to a 1/4" ended up being a bit bready. I had gone through about a dozen recipes and found some recommending to roll them to 1/8", so the avid experimenter I did some at that thickness and they were perfect. They puffed up very well and were thin and pastry like as I'm accustomed to. I went through all your videos, and have about 20 tabs of you open in my phone so I won't forget to try the various meals. Thanks for sharing all your recipes and skills. I hope the watches and likes bring you 💲💲💲.
Excellent video! I remember when I was a little girl and went into a Mexican restaurant with my parents for the first time and they ordered me sopapilla for dessert and the when the waitress brought them to me she showed me how to open the corner and pour honey in it, exactly as you showed. What a great memory and a fantastic dessert! It has been one of my favorites since the very first time I tried it. Thank you so much for sharing! 🌹
I definitely need to try this. It reminds me of my childhood. It was one of my favorites when I lived in Oklahoma as a kid and when my parents moved me up to Washington they're nonexistent.
Oooh... Sopaipillas! *drool, drool...* You make them look so easy to make! Maybe I can convince my Mommy to try making them! Thanks for your wonderful videos -- we always enjoy them!
I can describe these in one word: YUMM! made these a couple nights ago and they were amazing! So good. We put some slices strawberries in them and it tasted very good. My little brother dipped them in vanilla custard and loved it!
Pastry Cream in the middle would be great. Ingredients: 1 1/2 cup Whole Milk, 2 tsp Vanilla, 4 Egg Yolks ⅓ cup Sugar, 3 tablespoons Cornstarch, ¾ cup Heavy Cream. For the Pastry Cream: Add the whole milk, and the vanilla to a saucepan and heat on the stove over low heat. Whisk together the egg yolks, sugar, and cornstarch in a mixing bowl to form a paste. Use an electric mixer and little by little, whisk in the hot milk mixture into the egg mixture. Pour the mixture back into the saucepan over medium heat, and whisk constantly, until thickened and boiling. Place plastic wrap up against the custard to keep a skin from forming and refrigerate until cool. Use an electric mixer and mix the custard and heavy cream in a bowl until smooth and airy.
Just tried and it worked perfectly. I will try this again with larger pieces as it tastes similar to a Nepali roti I used to eat when I lived there. EDIT-made bigger pieces and it did work after some experimenting with oil temperature and technique. Once it was figured out, the rotis were soft and delicious. I am so happy it worked as this recipe requires less ingredients than normal recipes for the rotis I made.
Thank you for your video. I will try this recipe. It is true that sopaipillas are originally from Chile, but it is a different recipe. It is good to experiment and create new recipes. Regards
I was thinking of something that I could make for my Mother after work. Her FAVORITE treat is a Sopapilla. I made a batch of them for her and she was amazed. I was also freaking out because I couldn't find the measurements. Thanks for the recipe!
Wow! These look so yummy. I need to try them soon. Between I tried making your flour tortillas and they turned out very good. Thanks a lot for your amazing videos :)
I just found your channel and have subscribed!! Love your videos!! Just made these and not only were they easy thanks to you but they are delicious!! Thank you!!!
Emma Rankin Hi Emma, great idea! Glad your Spanish class loved them! Please share to help spread the word! Thanks again for stopping by! Hope you get an "A" in Spanish!
Rockin Robin's Cooking Mexican Recipes of course! lol you need chocolate Robyn you know that. Oh and I think just plain cinnamon sugar would be awesome :)
Wow this looks amazing. I've tried 4 xs to make these with other recipes and I'm going to try your way. I will share if they turn out good! I can neverrrrr get them to fluff up and last time they layered like biscuits. :/
I'll have to check my baking powder. I know it's old and I used it for your tortilla recipe and it didn't turn out well. It was tough. I cut them into strips and made it into noodles for soup. It was delicious!
Delicious BUT!! this one belongs to my brother's and sister's from CHILE ! It's a very traditional dessert served in small stands all over the capital city of Santiago. Saludos hermanos chilenos
Am I able to freeze the rolled and cut pieces of dough and then fry them the next day? I plan on making a large batch of them for a party and want to make them a day ahead. Thanks for the simple steps and wonderful video!
Hi Whitney, I don't know if you need to freeze the dough. Refrigeration will probably be good enough. I haven't tried this but I think it will work. If you try it, let me know how it works out. You may want to try a batch before the party to test it out. Have a great day!
I don't have a thermometer to check the temperature of the oil. Around how long did it take for your oil to heat up to 375 degrees? Thank you for your recipe. Can't wait to try it.
Azelia Lau I cannot say exactly how long it will take to heat the oil to 375 degrees F. because it depends on how much oil you are heating and the temperature you are using. Just test a little bit of dough in the oil when you think it is hot enough. Place it in the oil and it should bubble up right away. Do not get the oil so hot that it smokes.
I Sterling Martinez is as natives as natives come and my family is about to disown me because of my passion for making sopapillas... true redskins eat fry bread pls
Just saw this. How long will Sopaipillas keep? If I were t make them a couple days ahead for a pot luck? maybe just make the dough ahead? How long will the dough keep in the fridge?
They’re New Mexican (the state in the US) Food, not Mexican food, so I don’t know if you’ll find anywhere. A lot of Americans that aren’t from NM don’t differentiate between the two types of food for some reason.
Tawana Wren Hi Tawana, all you need to do to get the reicpe is click below the video where it says "show more". Then scroll down and you will find the recipe.
Brooke Steinbach Hi Brooke, I like how you are using healthy ingredients. This recipe was given to me by a friend so I followed it as is. Good job. Let me know how they turn out.
la sopaipilla es una masa frita con zapallo y es MAPUCHE !! originaria del sur de chile. se come con la salsa PREBRE tambien originaria de chile . es un alimento basico de la comida ansestral MAPUCHE
