Starter & Snack

South Western Sopaipillas

Name: South Western Sopaipillas
Prep time: 30 min
Cook time: 21 min
Total time: 51 min
Yield: 36 servings
Ingredients: 1 teaspoon ancho chili powder; 1 1/2 teaspoons ancho chili powder; 1 avocado, halved, pitted and flesh diced; 1 tablespoon baking powder; 1/2 teaspoon black pepper; 1 (15-ounce) can black beans, drained and rinsed; 2 tablespoons canola oil; 4 cups canola oil; 1 (4-ounce) can roasted green chiles (recommended: Hatch); 3 tablespoons chopped cilantro leaves; 3 cups all-purpose flour, plus more for work surface; 1 clove garlic, chopped; Pinch salt and fresh ground black pepper; 1 lime, juiced; 3 ounces crumbled queso fresco, about 1/2 cup; 2 Roma tomatoes, seeded and diced; 1 teaspoon salt, plus 1 teaspoon; 1/4 cup shortening; 1 to 1 1/4 cups water, room temperature

2 October 2026

Not yet ratedRate Recipe

Total Time51 Mins

Serves36

Per Serving$0.26

South Western Sopaipillas is a hor d'oeuvre that serves 36. For 26 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 9g of fat, and a total of 131 calories. This recipe from Foodnetwork has 47 fans.

Starter & Snack Cheese Tomatoes Beans Avocados

Method:

1
Watch how to make this recipe.
2
In a large bowl sift together the flour, baking powder and 1 teaspoon of salt.
3
Cut in the shortening with a fork or pastry blender.
4
Add the water, gradually, until the dough comes together and forms a ball. Turn onto a floured surface and knead until smooth. Cover and let rest for 5 minutes. Cook's Note: The dough can also be made in a standing mixer.
5
Heat the canola oil in a large high-sided skillet to 350 degrees F.
6
In a small bowl, mix together the remaining 1 teaspoon of salt, the ancho chili powder and pepper and set aside.
7
Divide the dough into 4 equal portions.
8
Roll each portion into a square about 1/4-inch thick.
9
Cut each piece into 2 by 2-inch squares. Working in batches, carefully add about 6 pieces of the dough into the hot oil. Using tongs, turn the dough frequently to ensure even puffing and cooking. Fry until golden brown. They should puff up like little pillows.
10
Remove them from the oil and drain on a sheet pan lined with paper towels.
11
Sprinkle with the ancho chili mixture. Repeat with remaining pieces of dough.
12
Transfer the fried dough to a serving tray, top with about a tablespoon of the salsa and serve.
13
Combine all of the salsa ingredients into a bowl and toss to combine.