El Chico Sopapiallas

Raven Higheagle


El Chico was a Mexican restaurant here in Houston that has since gone out of business.


☆☆☆☆☆ 0 votes

Serves 4 to 6
15 Min
10 Min
Deep Fry


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  • 1 3/4 c
  • 2 Tbsp
    baking powder
  • 2 Tbsp
  • 1 tsp
  • 3/4 c
    cold water

How to Make El Chico Sopapiallas


  1. Preheat a deep fryer to 350 degrees.
  2. Sift flour, baking powder, and salt into a medium mixing bowl.
  3. Add shorting and cut in like for a pie crust.
  4. Gradually add cold water. Mix just enough to hold together. Remove from bowl and on a floured surface knead until smooth.
  5. Cover and let dough rest for 5 minutes.
  6. Roll out on a floured surface to about 1/8 inch thick and cut into 3 inch squares.
  7. Drop sopapillas into a deep fryer 1 or 2 at a time, when they surface fan with the hot oil until the dough begins to rise.
  8. Turn the sopapillas over. When the sopapillas are light golden brown, remove and drain on paper towels or paper bag.
  9. Serve with honey.

Printable Recipe Card

About El Chico Sopapiallas

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: Mexican

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