Stuffed Sopapillas Recipe

A family favorite for generations, these savory Stuffed Sopapillas are a unique twist on the traditional dessert sopapilla. Crispy, puffy sopapillas are filled with your favorite taco toppings for a delicious and satisfying meal. Don't worry if they don't puff perfectly –– simply pile on the filling for a hearty Navajo taco! This recipe requires some practice for perfectly puffed sopapillas, but the result is well worth the effort. Prepare to be amazed!

Prep Time 60 mins

Cook Time 184 mins

Calories 3445.5 kcal

Protein 177g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Stuffed Sopapillas

1 cup warm water (105-115°F)
2 ¼ teaspoons (1 packet) active dry yeast
Egg
Butter
Milk
1 teaspoon sugar
1 teaspoon salt
Cornmeal
5 cups all-purpose flour, plus more for dusting

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How to Make Stuffed Sopapillas

In a large bowl, dissolve 2 ¼ teaspoons (1 packet) active dry yeast in 1 cup warm water (105-115°F). Add 1 teaspoon sugar and 1 teaspoon salt. Stir to combine.
Add 2 cups all-purpose flour to the yeast mixture and stir until combined. The dough will be quite soupy.
Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Stir in 3 cups all-purpose flour, 1 tablespoon at a time, until a soft but not sticky dough forms. Turn out onto a lightly floured surface.
Knead the dough for 2-3 minutes until smooth. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise for another hour, or until doubled in size.
On a lightly floured surface, roll out the dough to ¼ inch thickness. Use a knife or pizza cutter to cut into 3-inch by 3-inch squares or triangles.
Place the cut sopapillas on a lightly floured baking sheet and let rise for about 30 minutes.
Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully place a few sopapillas into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and puffed. As they fry, gently nudge the sides of the sopapilla against the side of the fryer to encourage puffing.
Remove the sopapillas with a slotted spoon and drain on paper towels.
Carefully cut open one side of each sopapilla and fill with your favorite taco toppings (see ingredient suggestions below).
Serve immediately. Leftover sopapillas can be enjoyed as a dessert! Spread with maple frosting or a simple honey-butter mixture.