Mexican food is about simple ingredients that pack a big flavor punch. Spice, spice, and more spice. And while not every dish needs to be spicy, I tend to lean in that direction. I like that good, good burn.
Most people think “sweet” when they think of sopapillas. I mean, what’s better than fresh sopapillas (puffy, fried dough) drizzled in honey?
I decided to take this dish in a savory direction. These stuffed sopapillas are filled with traditional taco fillings.
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- 2 1/4 Tbsp
- active dry yeast
- 1 1/2 c
- lukewarm water
- 1 Tbsp
- butter, melted
- 1 Tbsp
- 4 c
- all purpose flour
- 1 tsp
- oil for frying
- 1 lb
- cooked taco meat
1Mix the yeast and the warm water and allow the yeast to bloom for 10 minutes.
3Add the butter and sugar to the yeast/water mixture and then add the entire mixture to the flour.
4Knead in the stand mixer using a dough hook for 2 minutes, or until the dough comes together and is elastic.
7Cut the sopapillas into your desired shapes and sizes using a pizza cutter (I made triangles). You can vary your sizes, using large sopapillas for stuffed sopapillas and smaller for dessert sopapillas (I made 4 large and 8 small).
9Remove the sopapillas to a plate lined with paper towels for draining.